Ingredients:

-1 lemon
-1 small garlic clove, crushed with garlic press
-1 teaspoon Worcestershire sauce
-1 teaspoon Dijon mustard
-1/2 teaspoon anchovy paste
-3 tablespoons plus 1 teaspoon olive oil
-1 teaspoon salt
-1/2 teaspoon coarsely ground black pepper
-4 medium skinless, boneless chicken breast halves (about 1 1/4 pounds)
-1/2 loaf Frech bread cut lengthwise in half
-1 large head romaine lettuce (about 1 1/4 pounds), torn into bite-size pieces
-1/4 cup freshly grated Parmesan cheese

1. Prepare outdoor grill for direct grilling over medium heat.
2. From lemon, grate 2 teaspoons peel and squeeze 2 tablespoons juice.
3. In small bowl, with wire whisk, mix garlic, Worcestershire, mustard, anchovy paste, lemon juice, 3 tablespoons oil, 1/2 teaspoon salt , and 1/4 teaspoon pepper; set aside dressing.
4. Rub chicken with lemon peel and remaining 1 teaspoon oil.
5. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Gently place chicken and breat, cut side down, on hot grill rack over medium heat.
7. Toast bread, turning once, until golden, about 5 minutes.
8. Grill chicken, turning once, until juices run clear when thickest part of breast is pierced with tip of knife, 12 to 15 minutes.
9. Transfer bread and chicken to cutting board.
10. Cut chicken into 1/2 inch thick slices.
11. Cut bread into 1 inch cubes to make croutons.
12. To serve, in large bowl, toss chicken with 1 tablespoon dressing.
13. Add lettuce, Parmesan, croutons, and remaining dressing; toss until well coated.