Grilled Chicken Caesar Salad

• 3 garlic cloves, divided
• 12 cup extra-virgin olive oil, plus more for brushing
• 2 -4 anchovy fillets, chopped
• 1 lemon, juice of
• kosher salt & freshly ground black pepper
• 1 lb skin-on boneless chicken breast
• 4 slices focaccia bread (1/2-inch-thick) or 4 slices whole-wheat Italian bread (1/2-inch-thick)
• 4 romaine lettuce hearts, halved lengthwise
• 34 cup parmesan cheese, freshly grated, plus more for garnish

1. Preheat a grill or grill pan to medium high.
2. Make the dressing: Finely chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with kosher salt and pepper.
3. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick.
4. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing.
5. Grill the chicken until golden and crisp, 3 to 4 minutes per side.
6. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes.
7. Rub with the remaining garlic clove.
8. Brush the Romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side.
9. Chop the lettuce and transfer to a bowl.
10. Cut the bread and chicken into bite-size pieces and add to the bowl.
11. Toss with the remaining dressing, the parmesan, and pepper to taste.
12. Garnish with more parmesan.

garlic, extravirgin olive oil, lemon, kosher salt, skin, bread, romaine lettuce hearts, parmesan cheese

Taken from www.food.com/recipe/grilled-chicken-caesar-salad-473953 (may not work)