Classic Chicken Caesar Salad

Croutons Transfer 1/2 teaspoon garlic paste to small bowl and combine with 1 tablespoon oil; reserve for croutons. Transfer 3/4 teaspoon garlic paste to separate bowl; reserve for dressing. Discard any remaining garlic. Place bread in large bowl, sprinkle with water and salt, and squeeze bread gently to absorb water. Cook bread with remainning 1/4 cup oil in 12-inch nonstick skillet over medium-high heat, stirring often, until browned and crisp, about 7 to 10 minutes. Off heat, clear center of skillet, add reserved garlic mixture and cook using residual heat of pan for 10 seconds. Sprinkle with Parmesan and toss to combine; transfer croutons to bowl. For The Salad Pat Chicken breasts dry and season with salt and pepper. Start up BBQ grill and cook until chicken in cooked. After cooled, cut crosswise int 1/2 inch thick slices. Whisk reserved 3/4 teaspoon garlic paste and 2 tablespoons lemon juice together in salad bowl and let stand for 10 minutes. Mince anchovies, then mash into paste with fork; you should have 1 tablespoon. Whisk anchovy paste, egg yolks, and Worcestershire into garlic mixture. Whisking constantly, slowly drizzle canola oil and olive oil into bowl until fully emulsified. Whisk in 1/2 cup Parmesan and season with pepper to taste. Add lettuce and toss gently, then add croutons and chicken and toss gently. Season with remaining 1 tablespoon lemon juice as desired. Serve with remaining 1/4 cup Parmesan.