Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           plus 1 tbs extra-virgin olive
                        - oil -- divided
   2      slices        French bread -- crusts removed
                        - cut into 1/2" cubes
   1      pound         cooked boneless -- skinless
                        - chicken breasts -- cut cross-
                        - wise into 1/2" thick slices
     1/2  teaspoon      salt and pepper -- (ea)
   4                    anchovy fillets -- chopped
   2      teaspoons     minced garlic
   2      tablespoons   fresh lemon juice
   1      tablespoon    Dijon mustard
   2      dashes        red pepper sauce
   1      large   head  romaine lettuce -- torn
   3      tablespoons   freshly grated parmesan
                        - cheese

Preparation:

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels and set aside. Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 tsp pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well.