For the dressing, puree all ingredients except for the oil in a tall vessel with a hand blender to a homogeneous mass. Then let the oil run in slowly.
Marinate the chicken fillets with rub and grill at 160 ° C for about 20 minutes.
Remove the stalk from the lettuce and cut the leaves into strips. Dice white bread and toast in butter.
Remove the meat from the grill and cut into strips. Arrange the salad on plates, sprinkle with croutons and parmesan shavings, a good spoonful of dressing and the chicken strips on top.