I love making this salad on the grill. I grill the chicken, the crouton and the lettuce. It's so good, in fact, that I never even use dressing. Give it a try and let me know what you think.

1 head Romaine lettuce
1 breast chicken (2 filets), boneless & skinless
1/2 baguette, sliced 1/4" thin
olive oil
2 gloves garlic, minced
1 lemon, sliced in half
garlic salt
salt
black pepper
parmesan cheese

Start grill and heat over medium flame. Prepare the chicken by pounding flat so that they are of even thickness. Season chicken with salt, pepper and minced garlic.

Rub baguette slices with garlic and olive oil. Grill slices, turning once. Remove and reserve. Grill chicken breasts for 4-6 minutes each side, depending upon their size and thickness. Remove from grill, stack on a plate and let rest until ready for the plate-up.

Wash and trim head of Romaine. Shake and pat dry. Slice in half. Squeeze the juice from half of the lemon onto each half of lettuce making sure to drip the juice down in between the leaves. Rub the center with the lemon half, too, and sprinkle with garlic salt and fresh cracked black pepper. Sprinkle about 1/2 tablespoon of olive oil onto the flat side of each half.

Grill, flat-side down, for 2-3 minutes until edges wilt and the olive oil leaves some nice grill marks. Remove from flame.

To plate up, place each lettuce half on a plate. Slice the chicken into 1/2" chunks and arrange on and around lettuce. Rough chop the grilled bagette slices and sprinkle over lettuce. Shave the fresh parmesam over everything right before serving, as well as a fresh crack of black pepper.

Serve with your favorite dressing, if desired, but personally I don't think it needs it. Enjoy.