Buttermilk Chicken Caesar Salad

1 ½ cup low fat buttermilk
2 Tbsp. fresh lemon juice
1 small clove garlic, well pressed
½ cup grated parmesan cheese
Salt & pepper
6-8 oz. (2-3 chests) boneless chicken bite size pieces
2 slices multi-grain bread
1 Tbsp. olive oil
¼ cup mayonnaise
Lettuce


Heat broiler, place rack 4 inches from heat. Line baking sheet with foil. In a medium bowl, combine buttermilk, lemon juice, garlic, and cheese. Season with salt & pepper. Place cut up chicken in a Ziploc bag, reserving ½ cup for salad dressing. Add buttermilk mixture to bag. Refrigerate chicken at least 15 minutes, up to 1 day. Meanwhile, make croutons. Place bread on prepared baking sheet. Brush both sides with oil, and season with salt & pepper. Broil until toasted, 1-2 minutes per side. Cut into 1 inch pieces. Transfer chicken to baking sheet. Broil 15 minutes. In a large bowl, stir together mayonnaise and reserved buttermilk mixture. Add lettuce and chicken. Toss to combine. Serve immediately.