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Preheat the grill to high heat.
Season the chicken breasts with salt and pepper, then grill for about 5-6 minutes on each side until cooked through.
In a large bowl, combine chopped Romaine lettuce, halved cherry tomatoes, and grated Parmesan cheese.
For the dressing, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and a dash of salt and pepper.
Cut wholemeal bread into cubes, toss in olive oil, and toast in the oven until crispy.
Boil eggs for 6 minutes, then peel and cut into halves.
To assemble the salad, slice the grilled chicken and add to the bowl of lettuce, top with croutons, egg halves, and anchovies.
Drizzle the dressing over the salad, toss well to combine, and serve immediately.