Remove the harder root end of the romaine lettuce and cut the lettuce leaves into slightly smaller pieces according to your preference and cut the cherry tomatoes in half.

Cut the slices of ciabatta bread into smaller cubes, place them in a bowl, drizzle with a little olive oil, a pinch of garlic powder and salt and mix lightly.

Place the seasoned bread cubes on a baking sheet covered with baking paper and bake at 200 degrees (392°F) for ~10 minutes or until the cubes have become crispy and golden brown. Take the croutons out of the oven and let them cool.

Cut the chicken filet into small cubes, season with salt and pepper and fry in a pan with a little added olive oil on high heat for a few minutes on each side at the most, or until the chicken has turned slightly golden brown. Since the chicken is cut into quite small pieces, it cooks quickly and may lose its juiciness if fried for too long.

Mix together light mayonnaise, grated parmesan, juice of one whole squeezed lime, a pressed clove of garlic, a few drops of Worcestershire sauce, a tablespoon of cold water and season with salt and pepper.

Place romaine lettuce, fried chicken filet, halved cherry tomatoes, freshly baked croutons in a large salad bowl and mix everything gently with the dressing. If you want to serve the salad later, the croutons should be mixed into the salad just before serving so that they do not become too watery.

Serve the caesar salad and optionally garnish with grated or thinly sliced parmesan.