Prep the chicken first. While the chicken is cooking, make the dressing, get the croutons ready to go into the oven for the last 10-12 minutes with the chicken, and chop the lettuce

Preheat oven to 400F

Prep a baking sheet or oven-safe dish with parchment paper. Drizzle olive oil and Italian seasoning onto both sides of the chicken and rub in to coat well

Bake for 30 minutes. Remove from oven and slice up to add to the salad at the end

Combine Ingredients: In a medium mixing bowl, add the Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, use a fork to crush up the capers (or pickle juice, vinegar, or anchovy paste), minced garlic, and olive oil

Whisk together until smooth and creamy. If the dressing is too thick, you can add a teaspoon of water or more lemon juice until you reach your desired consistency. To make it extra creamy and smooth, give it a quick whiz in a blender

Taste the dressing and adjust seasoning as necessary. Set aside or refrigerate until ready to use when chicken is cooked

Chop the sourdough bread into cubes and place in the same salad or mixing bowl that you will use for tossing the lettuce with dressing

Drizzle with olive oil and garlic powder and mix really well to coat all sides of the bread. Add more olive oil, if needed

Transfer the bread to a small baking dish or 1/2 baking sheet and place in the oven with the chicken for the last 10-12 minutes of baking. You can do this step easier if you don't want serve the croutons warm.

Chop the lettuce up and place in the same salad or mixing bowl you used to toss croutons. A few minutes before the salad is ready to serve (chicken is cooked and sliced, dressing is made, croutons are crispy), add a small amount of the dressing to the lettuce and toss to coat

Divide the lettuce onto two plates, top with parmesan cheese (about 1/4 cup each), sourdough croutons, and sliced chicken. Give each salad a squeeeze of lemon juice and serve with an additional wedge of lemon