Combine all of the dressing ingredients together in a quart-sized mason jar. Shake vigorously to combine and emulsify.

Place the chicken breasts into a large freezer baggie and add 1 cup of the dressing.

Refrigerate and let the chicken marinate in the dressing for at least 4 hours, but overnight is preferred.

Preheat your grill to 375°F.

Drain the marinade off the chicken breasts. Season with the salt, pepper, and garlic powder.

Place onto the grill and cook for 8 minutes before flipping. Continue cooking until the internal temperature is 165°F.

Remove and let cool for 10 minutes before slicing.

Tear or chop the lettuce and put it into a large mixing bowl.

Add in enough dressing to coat the lettuce and toss with tongs until all the lettuce is coated with dressing.

Divide between 4 bowls. Sprinkle the grated parmesan cheese on top along with the croutons.

Top with sliced chicken breast and enjoy!