Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, anchovy paste, and Worcestershire sauce in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine. ( *Taste before adding additional salt because the anchovy paste is naturally briny.)

Add grated Parmesan cheese to the dressing and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if needed. Cover and refrigerate until ready to use.

To cook the chicken, pre-heat to 200C/400F/Gas 6 and line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.

Arrange the chicken breasts on the prepared baking sheet and sprinkle evenly with the Italian seasoning, garlic powder, salt, and black pepper. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through. The safe internal temperature for cooked chicken is 75C/165F, check the thickest part of the chicken with an instant-read thermometer.

Remove chicken from oven and cool for 10-15 minutes before slicing.

To serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl.

Add the shaved Parmesan and drizzle with ⅓ cup of dressing. Gently toss to combine.

Divide salad between chilled salad plates and top with the sliced chicken breast.

Serve immediately with the remaining salad dressing and additional shaved Parmesan on the side. Enjoy!

You will notice that croutons are missing - this recipe is actually gluten-free, but you can add croutons if you wish, or as a gluten-free alternative, why not try roasted chickpeas, similar to the ones used in my gluten-free gazpacho recipe.