Cut the chicken into small cubes and cook in a hot frying pan with a little olive oil. Add salt and pepper.
Mix the cooked chicken cubes with the lettuce, sliced black olives and grated Parmesan.
To make the low-calorie croutons, preheat the oven to 200 ºC. Cut the bread into small cubes and bake in the oven, with heat from above and below, for about 15 minutes (depending on the type of oven and the size of the croutons) until they’re crunchy. Take out and leave to cool.
To make the vinaigrette, mix the olive oil, vinegar, lemon juice, garlic, mustard and pepper. Drizzle over the salad and add a pinch of salt.
Top the Caesar salad with a handful of croutons before serving.