Grilled Chicken Caesar Salad

Poultry

1 pound Boneless; skinless chicken breasts
Salt and pepper
2 tablespoons Olive oil
***CROUTONS***
1 cup Bread cubes; , approximately 3/4-inch squares
1/4 cup Olive oil
1 teaspoon Dried thyme
1 teaspoon Paprika
2 tablespoons Grated Parmesan
***DRESSING***
6 centiliters garlic; mashed and minced
1 tablespoon Dijon mustard
1 tablespoon White vinegar
Lemon juice
2 tablespoons Mayonnaise
1/2 cup Olive oil
Salt and pepper
Minced anchovy fillets
1 large Head of romaine lettuce; , washed and dried
1/2 cup Freshly grated Parmesan
***GARNISH***
Finely chopped parsley
whole anchovies

Season chicken breasts with salt and pepper. Heat cast iron grill pan over medium high heat. Add chicken and grill for 3-4 minutes per side or until meat is no longer pink in the middle. Preheat oven to 400 degrees. In a bowl whisk together olive oil, thyme, paprika and grated Parmesan. Add bread cubes and toss to coat. On a baking sheet spread out bread cubes in a single layer and bake until golden about 8-10 minutes. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or whisk. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil. Season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Add grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips. Garnish with chopped parsley and anchovies, if desired.