Grilled Chicken Caesar Salad With Garlic Croutons

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Fine Cooking

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Ingredients

Vegetable oil for the grill

1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large

Kosher salt and freshly ground black pepper

2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)

3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)

6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)

3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)

Eight 1/2- to 3/4-inch-thick slices dense peasant bread

One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)

1 recipe Creamy Caesar Dressing

1 large clove garlic, cut in half and peeled

1/4 cup extra-virgin olive oil

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