Remove chicken from packaging and clean excess fat. Lay the chicken on plastic wrap or parchment paper and gently tenderize using a meat mallet. You want to keep the chicken intact, so don’t use too much force when tenderizing. Place your chicken on a large plate in an even layer.

Mix together dried seasonings and coat the chicken evenly on both sides. I like to let the dry rub sit on the chicken for 5-10 minutes before putting it on the grill.

Preheat your grill to medium high heat, (Should take 7-10 minutes to heat). You can also pan sear this chicken on your stovetop, follow the same directions as the grill instructions if cooking the chicken in a pan.

Spray your grill with cooking oil (olive oil, vegetable oil, coconut oil etc)

Place your chicken on the grill. Cook for 5 minutes on one side, then flip your chicken and cook for an additional 5 minutes. Depending on your grill and the temp, you may need a few extra minutes to get to an internal temperature of 165. Use a meat thermometer to check the temperature of the chicken. Let the chicken rest for at least 5 minutes while you prepare your dressing.

To make the dressing, mix together all the ingredients in a small food processor or blender. Blend until smooth.

Wash and chop your romaine lettuce. Add to a large bowl.

Add the parmesan cheese and dressing to the bowl with the lettuce. Toss together until the lettuce is coated in 1 cup of dressing (You can also use less dressing!) Add to bowls and evenly distribute the croutons on top (you can toss them with the dressing but they do get soggy!)

Slice your chicken into 1 ⁄ 2 inch thick strips. Place on top of your salad and enjoy!