Slice the romaine head into 1-inch pieces, trimming the core. Wash and dry in a salad spinner.

Dice Garlic.

Heat oil in a medium pan (6-7). Season chicken, sear upside down for a few minutes, flip, season again, add 1/4 cup white wine and 1/4 cup water. Cover and steam.

If romaine is in water, dry it. Place in a bowl, add lemon juice, and toss with wooden spoons.

Mix in garlic, bacon bits, and parmesan to taste. Then add dijon mustard, Caesar dressing, and anchovy paste (if using). Adjust quantities to your preference.

Plate a bed of Caesar salad, slice chicken into 3/4-inch pieces at a 45-degree angle, and serve.