Make croutons: Preheat the oven to 300°F. Line a baking tray with parchment paper. Arrange the bread cubes on the baking tray and put it in the oven. Bake for 12 minutes. Once golden brown, remove from the oven and set aside.
Cook the chicken: While the bread is baking in the oven, add water to a small pot and bring to a boil over high heat. Once the water is boiling, add the chicken to the pot. Reduce the heat to medium and cook for 20 minutes uncovered. Remove the chicken from the pot and leave to cool.
Slice the chicken: Once the chicken is cool enough to handle, place it on a cutting board and cut diagonally to make 1/2-inch slices (or thinner if you prefer). Transfer to a plate and set aside.
Make the dressing: In a small bowl, add the Worcestershire sauce, apple cider vinegar, and Dijon mustard, and whisk well to combine. Gradually pour in the olive oil a bit at a time while whisking to emulsify the sauce. Set aside.
Arrange the serving platter: Put a nest of romaine lettuce in the middle of a large plate. Scatter the sliced chicken, cherry tomatoes, eggs, bacon, and bread cubes on top. Pour the dressing over the salad.
Serve: Divide the salad into four portions. Sprinkle grated Parmesan cheese and black pepper on top to garnish and serve.
Avoid pouring the dressing directly over the croutons to keep them nice and crispy.