1. Peel the garlic and mice it finely or press it through a garlic press*. Add the garlic together with the anchovy paste, olive oil, lemon juice, vinegar, mustard, and Worcestershire Sauce to a small bowl and mix to combine. Next, add the mayonnaise and Parmesan and mix until well combined. Season with salt and pepper to your liking. The dressing can be stored up to 3 days in the fridge.

2. Clean the chicken breast. Season well with salt and pepper from all sides. Heat up a small frying pan with some oil and fry the chicken until nicely browned and cooked all the way through – you don’t want to have any pink spots. Check by cutting into the chicken breast, if necessary. The cooking time depends on the thickness of the chicken breast and can vary quite a lot. Remove from the heat and let the chicken cool down for about 10 minutes on a cutting board, then cut into thin slices.

3. Wash the lettuce and let it drain. Cut it into bite-size pieces. Wash and dry the cucumber and cut into thin slices. Wash and dry the tomatoes and cut them in half.

4. Add the veggies and chicken to a large bowl. Drizzle everything with the salad dressing (you might not need all of it) and toss to combine. Top with some croutons and additional sliced Parmesan (optional) and serve.