1/3 cup fresh lemon juice
3 large garlic cloves, smashed
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil 1/2 pint small cherry tomatoes or grape tomatoes
3 slices country-style bread, cut into 1/2-inch cubes
4 boneless, skinless chicken breast halves, about 6-oz each 1 large head romaine lettuce or 3 hearts of romaine, chopped
1 cup freshly grated Parmesan cheese


Preheat grill to 350 to 450 degrees F for direct cooking. Place a grill pan to preheat.
Put lemon juice, garlic, mustard, Worcestershire, salt and pepper into a blender. Pulse until combined and smooth. Keep the motor running as you add the olive oil slowly.
Toss the tomatoes and bread cubes in a medium bowl, adding 2 tablespoons of dressing. Add 2 tablespoons of dressing with the chicken and coat the meat well. Cook chicken over the grill for about 12 minutes, turning occasionally. On the last 3 minutes of grilling, spread grill pan with tomatoes and bread cubes. Remove tomatoes off the pan when blistered and bread is toasted. Leave chicken for 5 minutes before cutting crosswise into half inch slices.
Toss lettuce, dressing and cheese in a large bowl.

Distribute the salad chicken, tomatoes and croutons into individual plates and serve.
Makes 4 servings.