• 1 head romaine lettuce large; chopped, washed and dried in a salad spinner

For the Poached Chicken:

• 1 pound boneless skinless chicken breast
• cold water to cover chicken by at least 1 inch
• 1/2 teaspoon Kosher salt
• 2 clove garlic  smashed and peeled
• 1/2 whole lemon  squeezed into poaching liquid
• 1/2 teaspoon whole black peppercorns

For the croutons:

• 2 slice whole wheat bread cut into 1/2-inch cubes
• 2 teaspoon extra virgin olive oil
• 1 clove garlic peeled and smashed

For the dressing:

• 1 clove garlic put through a press
• 1 teaspoon anchovy paste
• 1 teaspoon Dijon mustard
• 6 tablespoon extra virgin olive oil
• 1 lemon juiced
• 2 tablespoon grated parmesan cheese
• Kosher salt to taste or dietary preference
• freshly ground black pepper to taste or dietary preference