Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper. Spread the diced bread onto the sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for about 10 minutes, flipping halfway through, until the croutons are golden and crispy.
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, mayonnaise, Worcestershire sauce, Parmesan cheese, salt, and pepper to make the dressing.
Place the shredded kale in a large salad bowl. Add two-thirds of the dressing and toss to coat. Let the kale sit for 4–5 minutes to soften and absorb the flavors.
Season the chicken tenderloins with salt, pepper, garlic powder, and paprika. Drizzle with 1 tablespoon of the cooking oil. Heat a non-stick skillet over medium heat, add the remaining oil, and cook the chicken until golden and cooked through, reaching an internal temperature of 165°F.
Slice the cooked chicken. Add the remaining dressing to the kale, toss again, then top with the crispy croutons, sliced chicken, and a generous sprinkle of freshly grated Parmesan cheese. Serve immediately and enjoy!