Grilled Chicken Caesar Salad

Poultry

1/3 cup Plus 1 tablespoon extra-virgin olive oil; divided
2 slices French bread; crusts removed cut into 1/2" cubes
1 pound Cooked boneless; skinless chicken breasts, cut cross-wise into 1/2" thick slices
1/2 teaspoon Salt and pepper; (each)
4 Anchovy fillets; chopped
2 teaspoons Minced garlic
2 tablespoons Fresh lemon juice
1 tablespoon Dijon mustard
2 dashes Red pepper sauce
1 large Head romaine lettuce; torn
3 tablespoons Freshly grated Parmesan cheese

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels and set aside. Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 teaspoon pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well.