Grilled Chicken Caesar Salad with Grilled Cheese Croutons

In a large bowl, toss the chicken thighs with avocado oil and a generous amount of sweet and spicy BBQ rub until fully coated.

Place the seasoned chicken on a hot, preheated griddle or large skillet. Cook for several minutes per side until nicely caramelized and cooked through.

While the chicken cooks, melt the butter in a saucepan.

Brush both sides of each slice of sourdough bread with the melted butter.

Place the buttered bread slices on the griddle. Top half of the slices with shredded cheddar cheese, then place the remaining slices on top to form sandwiches.

Grill the sandwiches, flipping once, until the bread is golden brown and crispy and the cheese is melted. Set aside.

In a large mixing bowl, combine the chopped romaine lettuce, Caesar dressing, and grated Parmesan cheese.

Toss the salad until the lettuce is evenly coated with dressing.

Plate the salad.

Dice the cooked chicken into bite-sized pieces and arrange it over the salad.

Take the grilled cheese sandwiches and dice them into crouton-sized cubes. Scatter the grilled cheese croutons over the salad and serve immediately.