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2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/8 teaspoon seasoned salt
2 to 3 slices day-old bread, cut into 1/2-inch cubes
1/2 cup Italian salad dressing
2 boneless skinless chicken breast halves
6 cups torn romaine
1/2 cup shredded Parmesan cheese
1/3 cup creamy Caesar salad dressing
In a bowl, combine the butter, garlic powder and seasoned salt; add bread cubes and toss to coat. Place on a baking sheet; bake at 350° for 8-10 minutes or until golden brown.
Pour Italian dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 3 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4-6 in. from the heat for 6-7 minutes on each side or until juices run clear. Cut into strips or cubes; refrigerate until chilled.
Just before serving, combine the romaine, cheese, croutons and chicken in a salad bowl. Drizzle with Caesar dressing; toss gently to coat.