• Heat a large skillet over medium heat. Chop the bacon slices into ¼ inch pieces and cook, stirring occasionally, until browned. Transfer to a paper towel-lined plate with a slotted spoon. Do not pour out the bacon grease.
• Sprinkle the chicken breasts with salt and Cajun seasoning on both sides.
• Put the skillet back over medium heat and sauté the chicken breasts until cooked through, about 6 minutes per side. Remove to a cutting board to rest.

Caesar Dressing

• While the chicken is resting, blend the dressing ingredients together using an immersion or regular blender, or a food processor.

Croutons

• Melt the butter in a medium skillet (If using the same skillet the chicken was cooked in, be sure to clean it first or the croutons will absorb the charred spices and turn black).
• Add the minced garlic and bread cubes to the skillet and toast, flipping and stirring frequently until golden.
• Chop the romaine hearts and toss in a large bowl with about ¼ cup of dressing. Divide between four plates. Top each plate with chicken, croutons, and bacon. Drizzle with additional dressing and sprinkle with parmesan.