In a blender, pulse together the mayo, olive oil, lemon juice, dijon mustard, garlic, worcestershire sauce, fish sauce, and black pepper until smooth. Store in a bowl with cover and refrigerate until needed.
Season the chicken breast with the salt and pepper and coat with the 2 tablespoons of olive oil. Heat a skillet over medium heat until smoky. Lay the chicken breast in the smoking hot skillet to sear on both side for 3-5 minute each depending on the thickness of the chicken. Use a thermometer to check for 165 internal temperature. Rest to slightly cool before slicing.
Build the salad by layering the lettuce sprinkled with black pepper, followed by parmesan cheese, croutons, and cooled sliced chicken breast. Serve with the dressing on the side.