Preparation / Directions:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes.
Drain on paper towels and set aside.
Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl.
Add lemon juice, mustard, pepper sauce and remaining 1/4 tsp pepper; whisk until blended.
Gradually whisk in remaining 1/3 cup oil.
Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well.