Grilled Classic Chicken Caesar Salad

1. Season boneless, skinless chicken breasts with herb and garlic seasoning and grill to an internal temperature of 150F.
2. For the smoked croutons: Cut up a couple of potato rolls. Melt a couple tablespoons of compound butter. Toss the bread in the butter and grill at 250F until toasted. Add Parmesan cheese for extra goodness.
3. For the Super Garlicky Dressing: Combine smoked garlic, minced garlic, anchovy paste, Parmigiano-Reggiano, Dijon mustard, lemon juice, and kosher salt in a food processor and mix thoroughly.
4. Add mayonnaise and blend together to form a thick base.
5. With the food processor running, slowly stream in the extra virgin olive oil. Pulse the dressing for one minute.
6. Spoon the dressing out to a bowl and season to taste with additional salt and pepper.
7. Assemble the salad by combining fresh greens, the grilled chicken (sliced or diced), smoked croutons, and a generous amount of the Super Garlicky Dressing.