Season the chicken. Pat the chicken dry. Drizzle with olive oil and season with salt, pepper, and a pinch of garlic powder if you like. Let it sit while you heat the pan or oven.

Cook the chicken. Pan-sear over medium-high heat 5–7 minutes per side, or bake at 400°F (205°C) for 18–22 minutes until the internal temp hits 165°F (74°C). Rest 10 minutes, then slice or shred.

Blend the dressing. In a blender, combine cottage cheese, Parmesan, lemon juice and zest, anchovy paste, Dijon, Worcestershire, garlic, 2 tablespoons olive oil, 1/4 teaspoon salt, and a few grinds of pepper. Blend until ultra-smooth and creamy. Taste and adjust lemon, salt, or anchovy.

Prep the greens. Chop romaine into bite-size pieces. Rinse and spin very dry. Moisture is the enemy of crispness, so get it as dry as possible.

Toss a test bowl. In a large bowl, mix a handful of romaine with a tablespoon or two of dressing and some chicken. Taste. Adjust salt, pepper, or lemon before portioning.

Assemble for meal prep. For 4–5 servings, add a bed of romaine to each container. Top with chicken and a sprinkle of Parmesan. Do not add croutons yet. Either spoon dressing into a small lidded cup for each container or drizzle just before eating.

Keep crunch separate. Store croutons in a small bag or container at room temperature. Add them right before eating to keep them crisp.

Optional extras. If using grains like farro or quinoa, add 1/2 cup per container for a heartier bowl. For tomatoes or cucumber, pack in a separate compartment to avoid soggy greens. Add avocado day-of.

Final touch. Before serving, toss salad with dressing, top with croutons, and finish with extra Parmesan and cracked pepper.