Grilled Chicken Caesar Salad with Garlic Croutons

Ingredients

• ¹/₃ cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
• Vegetable oil for the grill
• 6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
• Kosher salt and freshly ground black pepper
• Eight ½- to ¾-inch-thick slices dense peasant bread
• ¼ cup extra-virgin olive oil
• 3 hearts of romaine, trimmed, cut into 1-½-inch pieces, washed, and dried (about 13-½ cups)
• + 5 more ingredients
• • 2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  • 1 large clove garlic, cut in half and peeled
  • ¾ cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  • 1 recipe Creamy Caesar Dressing
  • One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, unti...

View full recipe at Fine Cooking