Take the browned leaves from the lettuce and discard them, cut into 1 to 2 inch pieces. Wash and drain the lettuce, Dry it off and put it in the fridge to crisp. Heat 4 Tablespoons of olive oil in a frying pan over medium-high heat.
Cut the 3 chicken breasts into strips and add to a frying pan, cook until white and thoroughly done, leave to the side.
Fry the bread cubes in the oil, tossing frequently, Once they're crisp and golden. Drain the croûtons and set them aside. Put the garlic cloves in a bowl and mash them well.
Remove the mashed garlic out of the bowl, only the oil of the garlic is needed to flavor the salad. Add the anchovies and mash just like the garlic, this time don't take the anchovy pieces out of the the bowl.
Add the dry mustard, Worcestershire sauce, lemon juice, mayonnaise, white vinegar, black pepper, and 2 egg yolks and blend until they've been mixed well.
Drizzle in the remaining olive oil while mixing with a wire whisk until a slightly thinner than mayonnaise consistency is formed. Add the lettuce, chicken, croûtons, cheese and salt. Toss it all together and serve!