**Prepare the Croutons:** Preheat oven to 375°F (190°C). Cube the bread into 1-inch pieces. In a large bowl, whisk together olive oil, minced garlic, Italian herbs, salt, and pepper. Add the bread cubes and toss well to coat. Spread bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through. Remove from oven and let cool completely.

**Grill the Chicken:** Pat the chicken breasts dry with paper towels. In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning mix over both sides of the chicken breasts. Preheat grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing into thin strips.

**Make the Caesar Dressing:** In a medium bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper until smooth. If desired, slowly drizzle in olive oil while whisking to thin the dressing. Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

**Assemble the Salad:** In a large bowl, combine romaine lettuce, grilled chicken, and homemade croutons. Drizzle with Caesar dressing and toss gently to combine. Sprinkle with grated Parmesan cheese and any optional toppings you desire. Serve immediately.