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1
To prepare the croutons: Preheat the oven to 350F.
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2
Cut the bread into 1/2-inch cubes and place them on a baking sheet.
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3
Combine the butter and garlic powder in a small bowl and pour over the bread cubes.
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4
Sprinkle with the Parmesan and toss the bread cubes until they are evenly coated.
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5
Bake them for 10 minutes, or until they are golden brown.
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6
To prepare the dressing: Smash the garlic cloves by placing them on a cutting board, laying the blade of a large knife flat on top of the garlic, and pressing the knife with the heel of your hand.
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7
Remove the papery skin and finely chop the garlic.
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8
Place the garlic in a bowl with the Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, and red wine vinegar.
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9
Slowly whisk in the olive oil until completely incorporated.
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10
Season to taste with salt and pepper.
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11
To prepare the salad: Preheat the grill or broiler to high heat.
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12
Tear the romaine into bite-size pieces, place in a large serving bowl, and add the shredded Parmesan and croutons.
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13
Grill or broil the chicken for 4 to 5 minutes on each side, or until it is thoroughly cooked.
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14
Remove the chicken from the grill and let it rest for 5 minutes.
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15
Pour the dressing over the salad and toss until the lettuce is completely coated.
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16
Place some of the salad on each plate.
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17
Cut the chicken breasts into 1/4-inch-thick slices and arrange the slices over the salad.
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18
Grind pepper over each salad.
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19
The difference between grilling and broiling is that grilling heats from underneath and broiling heats from above.
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20
We prefer grilling over broiling because it adds flavor, but we have a gas grill that starts by turning a knob and pressing a button.
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21
If we had to actually light coals and wait for them to heat, we would be broiling.
