Butterfly the chicken breasts and cut them in half so you have thinner cutlets.
Add the marinade ingredients in a large ZipLoc bag. Marinate chicken (in the fridge) for 30 minutes or up to two hours.
Make the dressing by combining dressing ingredients (I just mix them using a spoon). Refrigerate until needed.
Make the croutons by slicing the bread into desired size crouton bits then frying on medium heat with the butter and garlic for about five minutes or until they're golden.
To cook the chicken, oil the grate and pre-heat the grill (we used a BBQ) to high, then turn it down to medium-high heat.
Meanwhile, tear the lettuce into bite-size pieces, slice the avocado, and shave the Parmesan cheese (I just used my potato peeler!).
Place chicken on the grill, brush the top with BBQ sauce, turn after about four minutes, brush the other side with BBQ sauce, and cook another four minutes or until it's cooked through.
Assemble salad by tossing the lettuce, croutons, avocado, and cheese with the dressing. Slice the chicken once it's cooked and place it on top.
