Juicy chicken, charred romaine lettuce, and crunchy grilled croutons make this grilled chicken caesar salad a must for the summer season.
Whisk together all the ingredients for the marinade and add the chicken, turning several times to coat. Place chicken in refrigerator to marinate at least two hours to overnight.
After the chicken has marinated, preheat the grill to med/high heat. Let the chicken sit at room temperature in the marinade while the grill preheats and whisk together the dressing.
Whisk all ingredients except olive oil together in a small bowl, and then add the oil in a steady stream while continually whisking. Alternatively the dressing can be blended in a food processor or mini prep. Set aside.
Remove the chicken from the marinade and shake off excess. Grill the chicken about 3 minutes per side, our until cooked through. Remove to a plate and let chicken rest for a few minutes before slicing.
Brush the baguette slices with olive oil and season with salt and pepper. Grill the bread for about 1-2 minutes per side and then cut into cubes.
Place one half head of lettuce on a plate, place some grilled chicken slices and croutons alongside, sprinkle with parmesan over the top and drizzle with dressing. Alternatively, you can chop up the lettuce and chicken, toss with dressing, and sprinkle with croutons and parmesan shavings.