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1
For the croutons:
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2
In small bowl, whisk olive oil, garlic powder, salt and pepper. Place bread cubes on parchment-covered baking sheet. Brush bread cubes with olive oil mixture. Bake at 375u00b0F for 15-20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.
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3
For the dressing:
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4
Add garlic, anchovies, lemon juice, Worcestershire sauce, Dijon mustard and mayonnaise to a food processor. Pulse several times to chop the garlic and blend the anchovies. Add Parmesan cheese and pulse 2 times. Add salt and pepper to taste.
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5
For the chicken:
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6
Using a large resealable bag, combine chicken breasts, red wine vinegar, Dijon mustard, olive oil and 2 tablespoons of the Caesar dressing. Set flat in the fridge for 30-35 minutes, flipping halfway through.
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7
Preheat grill to 425 to 450u00b0F. Remove chicken breasts from marinade and place on the grill. Grill for 10-12 minutes, flipping halfway through. Chicken is done when the internal temperature reaches 165u00b0F. Remove from grill, cover with aluminum foil and let rest for 10-15 minutes.
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8
Cut chicken into bite size pieces. Toss romaine lettuce, dressing, croutons and chicken. For added flavor, top with fresh shaved Parmesan cheese.
