Grilled Chicken Caesar with Cheater Dressing

Directions

1. Prepare a charcoal grill for two-zone cooking and build a medium fire. 
   

2. Meanwhile, place the chicken breasts in a baking dish, drizzle with enough olive oil to lightly coat, and season with The Usual (use your hands to evenly distribute the seasonings).
   

3. Preheat the oven to 400℉. Place the bread cubes in a mixing bowl, drizzle with enough olive oil to lightly coat. Sprinkle the herbes de Provence over the bread, crushing the herbs lightly with your fingers, and use your hands to toss the croutons until evenly coated. Transfer the bread to a rimmed baking sheet and bake until lightly toasted, 8-10 minutes, flipping once during cooking. Set aside while you prepare the dressing.
   

4. Whisk together the garlic, anchovies, Dijon, vinegar and lemon juice in a mixing bowl. Season with a pinch of salt and a generous amount of black pepper. Add the olive oil in a slow, steady stream until the mixture is emulsified. Gently whisk in the mayonnaise and Parmesan, taste and adjust seasonings with more lemon, salt, and pepper as desired. Set aside or refrigerate up to 4 hours in advance.
   

5. When the coals are glowing red and covered with a fine gray ash, clean and oil the grill grates. Grill the chicken over direct heat, flipping and rotating around the heat as needed for even browning, until it’s just cooked through, about 8 minutes total. Remove from heat and allow the chicken to rest 5-10 minutes.

6. Combine the romaine and the croutons in a mixing bowl and top with half of the dressing. Toss well, and then top with sliced chicken breasts, the remaining dressing and additional grated Parmesan.