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Adapted from delish.com
In a medium bowl, toss chicken with dressing, 2 tablespoons olive oil, and half of the lemon juice. Cover with plastic wrap and let marinate in the fridge for at least 30 minutes. If using wooden skewers soak in water for 20 minutes. Preheat a grill pan over medium-high heat. Divide and thread the chicken onto 6 skewers; season with salt and pepper. In a medium bowl, toss bread with 2 tablespoons of olive oil to coat. Alternating with tomatoes, thread the bread and tomatoes onto remaining skewers.
Brush the grill pan with olive oil. Add the chicken skewers and grill until cooked through, about 10 minutes. Remove and set aside. Grill the bread and tomato skewers until charred and tomatoes begin to burst, about 5 minutes. Top romaine leaves with chicken, croutons and tomatoes. Drizzle with more dressing, sprinkle with Parmesan and squeeze lemon on top of each serving.
Add anchovy, capers, garlic and Sherry vinegar to a food processor. Blend until smooth, then slowly stream in olive oil until emulsified. Yield: 1 pt
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