Preheat oven to 375°F.
Place baguette chunks in a large bowl and add oregano, oil and season with salt and pepper.
Toss well, making sure they bread is well coated with oil and spread out on a baking sheet.
Toast in oven until they are crisp and golden, about 20 minutes.
Place dressing ingredients in a bowl and whisk well or alternately, puree with an immersion blender until smooth.
Heat a skillet over medium-high heat and add oil.
When it is hot, season chicken breasts with salt and pepper and then sear them for 8 minutes per side, or until they are cooked through. Let cool slightly.
Tear romaine into large pieces and put into a large salad bowl.
Add croutons, slice chicken breasts, and then add.
Pour in dressing and toss well.
Garnish with the cheese by slicing it into ribbons with a vegetable peeler.
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