• Collect all ingredients and equipment so everything is ready before you begin.

For the Chicken:

• Combine the chicken, balsamic vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper; coat the breasts and let them marinate while you prepare the rest.
• To grill: heat the grill to high and cook the chicken about 6 minutes per side, or until an instant-read thermometer shows 165°F. To bake: preheat the oven to 425°F and roast the chicken for 17–21 minutes until cooked through. Remove and rest the chicken, then set aside.

For the Salad:

• Stack the romaine leaves, slice or chop them into bite-sized pieces, and transfer the lettuce to a large salad bowl.

For the Dressing:

• In a medium bowl, whisk together 3/4 cup olive oil, the minced garlic, lemon juice, Tabasco, Worcestershire sauce, Dijon mustard, and salt and pepper to taste until smooth and emulsified. Set the dressing aside.

For the Croutons:

• Remove crusts from the bread and cut the slices into roughly 1/2-inch cubes.
• Heat a large skillet over medium-high, add 1/4 cup olive oil, the thinly sliced garlic, and a pinch of salt. When the garlic begins to sizzle, add the bread cubes.
• Toss the cubes frequently and toast them for about 7–14 minutes, until golden and crisp. Remove the pan from the heat and discard the garlic slices if you prefer.

Assemble the Salad:

• Pour about three-quarters of the dressing over the chopped romaine and toss until the leaves are evenly glossy; add more dressing if needed to taste.
• Stir in the coarsely grated Parmigiano-Reggiano so the cheese distributes through the greens.
• Slice the cooked chicken. You can either toss the slices into the salad or arrange them on top of plated portions.
• Finish each serving with the homemade croutons, an extra sprinkle of grated cheese, and a crack of black pepper before serving.