To Marinate the Chicken:

1. Trim any visible fat from the chicken.
2. Note: Chicken breasts cook better if they are the same thickness all the way through. We slightly butterfly the breasts by opening up the thickest part and folding it open. The finished breast should be all one piece roughly the same thickness. This step is optional however it assures even cooking.
3. In a large plastic zip lock bag, place chicken breasts and the cup and a half of the dressings. Zip the bag and with your hands, work the dressing into all sides of the breasts.
4. Place the bag in the refrigerator and marinate for at least four hours or overnight.

To Prepare the Croutons*:

1. Preheat oven to 350 degrees.
2. Place diced baguette (or marble bread if you prefer) in a large bowl and toss with melted butter, garlic powder, paprika and parsley flakes until well coated.
3. Pour coated croutons onto a sheet pan and bake for 20 minutes, turning halfway through.
4. Cool completely and store in a zip lock bag until ready to use.

To Grill the Chicken:

1. Heat a ribbed grill pan on your stovetop or heat an outdoor grill (preferred) until very hot.
2. Remove chicken from the marinade (discard the marinade – do not use for dressing the salad) and grill 3-5 minutes on both sides. If they are not done, move to a cooler part of the grill so they don’t burn, or turn flame down if you are using your stove top, and continue to cook until done.
3. Helpful hint: Use the poke test to test for doneness: Poke in thickest part of the breast with your finger. If it bounces back it is usually done. The very best way to tell when the chicken is done is by using a probe thermometer. Remove from heat at 155 degrees F. It will continue to cook off heat as it rests and will reach the safe temperature of 160 degrees F.
4. Cover chicken loosely with foil and let rest for five minutes.

To Prepare the Salad:

1. In a large bowl, toss romaine leaves with 2-3 tablespoons of the mixed dressings, croutons and the grated Parmesan.
2. Cut rested chicken into one inch strips, cutting on the bias to get wide, meaty slices.
3. Place romaine mixture in a serving bowl or plate and lay sliced chicken over top and serve.
4. Helpful hint: Shredding or shaving additional Parmesan cheese over the top of the salad before serving makes for a nice presentation.