Cut the garlic in half and rub one clove on 1 slice of bread per person. Cut the bread into croutons. Crush the remaining garlic with the blade of a knife.

Cut the chicken into smaller, equal-sized cubes.

Wash and zest the lemon, then cut it into wedges. Wash the cucumber and cut it into thin half-moons.

Heat a drizzle of olive oil in a large pan over medium-high heat and brown the chicken for 5 to 6 minutes with 1/4 packet dried oregano per person, or until no longer pink in the center. Season with salt and pepper and set the chicken aside.

Return the pan to medium heat with the croutons, crushed garlic, and a generous drizzle of olive oil. Cook for 7 to 8 minutes, stirring regularly, or until the croutons are golden and crispy. Remove the garlic and set the croutons aside.

In a large bowl, whisk the mustard with the egg yolk and 1 tsp red wine vinegar. Season with salt and pepper, then gradually add 2 tbsp olive oil while whisking.

Add the yogurt and whisk until creamy. Grate half of the Parmesan into the sauce and add a few drops of lemon juice and a pinch of zest.

Add the salad to the bowl and mix well to soak up the sauce.

Serve in deep plates and arrange the chicken, cucumber, and garlic croutons on top.

Use a peeler to create shavings or slices of the remaining Parmesan and sprinkle them over the salad.

Taste and adjust seasoning with salt, pepper, and lemon juice as needed.