Preparation / Directions:
Season chicken breasts with salt and pepper.
Grill chicken for 3-4 minutes per side or until meat is no longer pink in the middle.
In a bowl whisk together olive oil, thyme, paprika and grated Parmesan. Add bread cubes and toss to coat. On a baking sheet spread out bread cubes in a single layer and bake until golden about 8-10 minutes.
For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or whisk. Add mayonnaise and blend together to form a thick base.
In a slow stream add olive oil. Season to taste with salt, pepper and l
Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Add grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips.