Grilled Chicken Caesar Salad

1: Preheat oven to 375°F.

2: In a large bowl, add cubed sourdough bread, 2 tablespoons of olive oil and 3 minced garlic cloves. Toss to coat.

3: Spread bread cubes in a single layer on a baking sheet and bake for 10 minutes, tossing halfway through.

4: Season croutons with salt, pepper, and fresh parsley, then set aside.

5: For the Caesar dressing, add garlic, white vinegar, mustard, tabasco, juice of half a lemon, honey, and mayo to a food processor or blender. Blend until garlic is minced.

6: Add olive oil and grated parmesan cheese to the mixture and blend until combined. Set aside.

7: Preheat grill to medium-high heat (375°-400°F).

8: Season chicken breasts with salt and pepper, and grill for 4-7 minutes per side until no longer pink.

9: Remove chicken from grill, let rest for 5 minutes before slicing.

10: In a large bowl, combine chopped romaine lettuce, grilled chicken, shaved parmesan, grated parmesan, homemade croutons, and drizzle with dressing or serve it on the side.