Step 1

Make the tortilla cones: Preheat the oven to 375°F (190°C). Stack the tortillas, and cut into quartered wedges. Fold each wedge into a cone, and secure with a toothpick. Lightly coat with olive oil spray. Place seam-side down on a parchment-lined rimmed baking sheet. Bake for about 8 minutes, or until crisp. Let cool on a wire rack.

Step 2

Meanwhile, make the croutons: Increase the oven temperature to 400°F (205°C). In a bowl, toss together the bread, oil, garlic, seasoning, and salt. Spread on a parchment-lined 13 x 9-inch baking sheet. Bake for about 10 minutes, or until golden, stirring halfway through. Let cool completely, about 5 minutes.

Step 3

Meanwhile, make the dressing: In a medium bowl, whisk together the garlic-salt paste, anchovy paste, egg yolk, mustard, lemon juice, and Worcestershire. Slowly whisk in the oil until emulsified. Stir in the cheese, and season with black pepper.

Step 4

Make the salad: In a large bowl, toss together the lettuce, chicken, cheese, croutons, and dressing. Transfer to a cutting board, and chop everything finely until well mixed.

Step 5

Spoon 2–3 tablespoons of salad into each tortilla cone. Serve immediately for best texture.

Step 6

Enjoy!