Prepare the chicken. Pat the chicken breasts dry with kitchen paper – this is crucial for a good sear. In a small bowl, mix the olive oil, garlic powder, oregano, salt, and pepper. Rub this mixture all over the chicken. You should see the oil glistening on the surface, and the spices will smell fragrant and earthy.

Grill the chicken. Heat your grill or grill pan over a medium-high heat until it's smoking hot – you'll feel the heat radiating from the surface. Brush the grill grates with a little extra oil. Place the chicken breasts on the grill. You should hear a satisfying sizzle immediately. Cook for 5-6 minutes without moving them. When you lift a corner with tongs, the underside should be golden brown with distinct grill marks. Flip and cook for another 5-6 minutes, until the internal temperature reaches 74°C on a meat thermometer. The chicken will feel firm to the touch but not hard.

Rest the chicken. Transfer the grilled chicken to a cutting board and let it rest for at least 5 minutes. This is non-negotiable – the juices will redistribute, and the fibres will relax. You'll see a little moisture pooling on the board; that's flavour staying inside the meat rather than leaking onto your salad.

Make the croutons. While the chicken rests, preheat your oven to 180°C (fan-assisted). Toss the cubed sourdough with a tablespoon of olive oil and a pinch of salt. Spread them in a single layer on a baking tray. Bake for 8-10 minutes, shaking the tray halfway through. They're ready when they are golden brown and sound hollow when you tap them. The kitchen will smell like a toasty bakery.

Whisk the dressing. In a small bowl, combine the mayonnaise, lemon juice, Dijon mustard, and minced garlic. Whisk until smooth and pale yellow. Slowly add the cold water while whisking – the dressing will thin out to a pourable consistency. Taste it; it should be tangy, creamy, and sharp with a hint of garlic.

Assemble the salad base. Chop the romaine lettuce into bite-sized pieces – about 2.5cm strips. Wash and spin them until completely dry. Any moisture will dilute the dressing and wilt the leaves. Place the lettuce in a large bowl. Grate the Parmesan cheese over the top, reserving a little for garnish.

Slice and combine. Slice the rested chicken against the grain into 1cm-thick strips. You'll see the juices are sealed inside, and the meat looks moist and tender. Add the sliced chicken and crunchy croutons to the bowl with the lettuce. Pour over the dressing and toss gently with tongs until every leaf is lightly coated. Serve immediately, or pack the components separately for meal prep.