Preheat your oven to 400°F (200°C). In a mixing bowl, combine olive oil, parsley, and garlic. Toss ciabatta cubes in the mixture until coated, spread on a baking sheet, and bake for 13-15 minutes until golden.

In a resealable bag, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Add chicken and marinate in the fridge for at least 2 hours.

Preheat the grill to medium-high. Grill marinated chicken for 4-5 minutes on each side until cooked through (internal temp 165°F).

In a bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, mustard, Worcestershire sauce, and seasoning.

In a salad bowl, layer chopped Romaine, grilled chicken, and croutons. Drizzle with dressing and toss gently to combine.