Lemon Caesar Salad

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1 teaspoon dijon mustard 
• 1.3 cups bread french cubed ()
• 1  garlic clove minced
• 0.6 teaspoon kosher salt divided
• 2.5 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 5 tablespoons olive oil divided
• 0.3 cup parmesan cheese fresh shaved
• 7 cups hearts of romaine lettuce coarsely chopped ( 2 hearts)
• 1 pound chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• whisk
• grill

Directions

1. Combine first 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl, stirring with a whisk. Gradually add 3 1/2 tablespoons oil, stirring with a whisk.
2. Heat a large nonstick skillet over medium-high heat.
3. Add 1 tablespoon oil; swirl to coat.
4. Add bread cubes to pan; sprinkle with 1/8 teaspoon salt. Cook 4 to 5 minutes or until crunchy and golden, stirring occasionally.
5. Remove from heat.
6. Preheat grill to medium-high heat.
7. Brush chicken with remaining 1 1/2 teaspoons oil; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
8. Place chicken on grill rack; grill 6 minutes on each side or until done.
9. Let stand 5 minutes; cut into thin slices.
10. Place lettuce in a large bowl; drizzle with dressing.
11. Sprinkle with cheese; toss to coat.
12. Place about 1 3/4 cups lettuce mixture on each of 4 plates; top each with 1/3 cup croutons and 3 ounces chicken.