Step 1

Make the Caesar dressing. Combine all ingredients in a bowl. Taste and adjust accordingly.

Step 2

Marinate the chicken. Add the chicken breasts to a big plastic bag and add 1/2 cup Caesar dressing. Mush around to completely coat. Marinate for at least 1 hour in the fridge or up to 1 day.

Step 3

Get your grill going. For charcoal: Set up for one-zone, high-temperature cooking. For gas: Heat to high until the temperature reaches about 600° F. Make sure the grill grates are clean, then lightly oil them.

Step 4

Grill the chicken over direct heat for 3 to 4 minutes per side, until charred on the outside and cooked (about 165° F) on the inside. Transfer to a plate to rest.

Step 5

Now grill the bread. First drizzle with olive oil, then grill over direct heat until charred, a couple minutes per side. Transfer to a plate to cool and crisp.

Step 6

Chop the chicken into chicken chunks. Add to a bowl along with the radicchio, parmesan, and capers. Dress with the remaining Caesar dressing—use however much feels right to you. Taste and adjust salt accordingly.

Step 7

Tear the grilled bread slices into crumbs.

Step 8

Serve as such: lettuce cups on one plate, chicken salad in a bowl, crumbs on another plate. To assemble: Fill a lettuce cup with chicken salad and top with breadcrumbs.