Grilled Chicken Caesar Salad

For the croutons:
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 375ºF for 15–20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.

For the dressing:
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.

For the chicken:
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.

Preheat grill to 425 to 450ºF. 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 165ºF. Remove from grill, cover with aluminum foil and let rest for 10–15 minutes.

Cut chicken into bite size pieces. Toss romaine lettuce, dressing, croutons and chicken. For added flavor, top with fresh shaved Parmesan cheese.