In small bowl whisk together olive oil, garlic powder, salt and pepper.  Place the bread cubes on parchment covered baking sheet. Brush the bread cubes with the olive oil mixture. Bake at 375 degrees for 15-20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.

Add the garlic, anchovies, lemon juice, Worcestershire sauce, Dijon Mustard and mayonnaise to a food processor.  Pulse several times to chop the garlic and blend the anchovies.  Add Parmesan Cheese and pulse 2 times. Add salt and pepper to taste.

Using a large Ziploc zipper bag combine chicken breasts, red wine vinegar, Dijon mustard, olive oil and 2 tablespoons of the Caesar dressing. Set flat in the fridge for 30-35 minutes flipping  halfway through.  Preheat the grill to 425-450 degrees.  Remove chicken breasts from marinade and place on the grill.  Grill for 10-12 minutes flipping halfway through.  Chicken is done when the internal temperature reaches 165 degrees.  Remove from the grill, cover with aluminum foil and let rest for 10-15 minutes.

Cut chicken into bite size pieces. Toss the romaine lettuce, dressing, croutons and chicken.  For added flavor top with fresh shaved Parmesan cheese.