Croutons

1.   Cut the bun in half and then into about 1 inch or 2.5 cm cubes. Heat a skillet over medium heat, and add unsalted butter. When butter is sizzling, drop in the cubed bun pieces. Season the bread with a sprinkle of salt and pepper, tossing to coat. Cook until the underside is crispy and light brown. Finely grate half of the the parmesan cheese on top of the bread pieces and toss well. Cook until the croutons are a crispy golden brown on all sides. Do not overcook. Transfer to a bowl and set aside

Grilled chicken

2.   Pat dry the chicken breast. Butterfly cut each breast. Season both sides with salt and pepper

3.   Heat a cast iron grill or frying pan on medium heat, then add the oil. When sizzling, place the butterflied chicken in the pan. Cook for 3-4 minutes on each side and grill marks are present. Chicken is done when the internal temperature is between 165 – 170 F or 74 – 77 C

4.   Transfer to cutting board. Spoon one tbsp of dressing over each of the hot chicken breasts, spreading over top. Let rest 5 minutes before cutting into long ribbons

Assembling Salad

5.   Cut the Romaine lettuce into medium sized pieces. Transfer lettuce to a salad bowl. Pour half of the avocado Caesar dressing on top. Reserve some of the croutons for garnish, but add the rest to the salad. Toss to combine. Reserve a bit of the optional parmesan cheese for garnish. Sprinkle the non reserved parmesan over the salad. Add the rest of the dressing, toss again. Garnish with the reserved shaved parmesan and top with the remaining croutons

6.   To plate, place one serving of the grilled chicken either on top of the salad or onto the plate. Fan out the chicken. Add one serving of the Avocado Caesar Salad next to the chicken. Serve immediately while fresh. Enjoy.