Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels. Rub them with olive oil, then season generously with garlic powder, smoked paprika, salt, and pepper.
2. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
3. Remove the chicken from the heat and let it rest for 5 minutes before slicing into bite-sized pieces.

Step 2: Make the Dressing

1. In a small mixing bowl, combine mayonnaise, Parmesan cheese, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste (if using).
2. Whisk until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed. For a thinner consistency, add a teaspoon of water at a time until desired texture is achieved.

Step 3: Assemble the Salad

1. In a large salad bowl, toss the chopped Romaine lettuce with half of the prepared dressing to coat the leaves lightly.
2. Add the sliced chicken, croutons, and grated Parmesan cheese. Drizzle the remaining dressing over the top.

Step 4: Garnish and Serve

1. Garnish the salad with additional Parmesan shavings and freshly cracked black pepper.
2. Serve immediately, either family-style or plated individually.