Chicken Caesar Salad with Croutons

Cut the white sandwich bread into evenly sized cubes so they toast uniformly.

Toss the bread cubes with the olive oil and oregano until lightly and evenly coated.

Bake the seasoned bread cubes on the middle rack in an oven preheated to 180°C (356°F) until golden and crisp without burning. Use the oven's bake setting.

Trim the top of the lettuce, then cut it into evenly sized, medium pieces.

Soak the lettuce in a bowl with the vinegar, salt, and water for 5 minutes before washing. Soaking time: 5 minutes. Rinse the lettuce thoroughly, then drain and dry it completely so it stays crisp and does not water down the dressing.

Season the chicken breast with the olive oil, oregano, lemon juice, salt, and black pepper, rubbing it well to distribute the seasoning evenly.

Sear the chicken breast in a hot skillet over high heat for 2 minutes, until the surface begins to brown. Cooking time: 2 minutes.

Cook the chicken breast over low heat for 12 minutes, turning occasionally, until cooked through. Remove it from the skillet and let it rest before slicing so the juices can redistribute and the meat stays moist. Once rested, cut the chicken breast into evenly thick slices suitable for serving.

Arrange the dried lettuce on a serving plate, add the croutons, then evenly arrange the chicken slices on top.

Mix the mayonnaise, white vinegar, olive oil, oregano, salt, black pepper, prepared mustard, garlic, Parmesan cheese, and full-fat yogurt until the dressing is smooth and creamy.

Pour the dressing over the salad just before serving and gently toss until the lettuce and chicken slices are evenly coated.

Sprinkle the salad with Parmesan cheese and serve immediately so the lettuce and croutons stay crisp.