Grilled Chicken Caesar Salad

Preheat an outdoor grill for medium heat and lightly oil the grate.

Combine 1/4 cup Parmesan cheese, olive oil, anchovies, garlic, egg, lemon juice, red wine vinegar, Worcestershire sauce, mustard, salt, pepper, and horseradish in a blender; blend until smooth. Set dressing aside.

Cook chicken on the preheated grill, flipping halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken when cool enough to handle.

Place romaine lettuce in a large bowl and pour dressing over top; toss until completely coated. Top with grilled chicken, remaining Parmesan, and croutons.