Cook the bacon. Heat a large nonstick saute pan over medium-low heat and add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through, until crispy. Remove from pan and let cool.

Remove all but about 1 tablespoon of bacon grease in the pan. Mix together the garlic powder, dill, parsley, and salt and pepper. Season chicken with the spice mixture. Add chicken to pan and cook for 15 minutes, flipping once halfway through, until golden brown and cooked through. Remove from pan and set aside to cool.

Prep the veggies while the bacon and chicken cooks. In a large bowl add chopped romaine, shredded carrots, onion, and cheddar cheese. Roughly chop bacon and chicken and add to bowl.

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. (The dressing will keep well in the fridge for about a week.)

Once you have your dressing prepared and salad mixed with all the stated ingredients, you can add your croutons, hard boiled eggs, and dressing. Enjoy!