To make the salad dressing place all the ingredients except the olive oil in the food processor. Run the food processor until all combined. Scrap down the sides and then add the olive oil. Run the food processor again until olive oil is mixed in and the dressing is the consistency you want. This is still a fairly thick dressing so you can always add more oil to thin it out.
To make the croutons cut up bread into 1 inch cubes. I used 4 slices to get 2 cups of bread. Place bread in a small bowl and drizzle with olive oil. Stir so that all the pieces are evenly coated. Add the garlic salt and stir to combine with all the bread.
Place on a cookie sheet or air fryer basket and bake at 350 F for 5 minutes. I used my small mini oven/air fryer with the basket and they turned out nice and crispy. I recommend the first time you do this you watch them closely and adjust the time so that you have golden, crispy croutons.
To cook the chicken I used 3 pieces of thin cut chicken breasts seasoned with salt, pepper, and a little sprinkle of Italian seasoning. Pan cook in a little olive oil until cooked all the way through. Slice into bite sized pieces after it has cooled to almost room temperature.
Assemble the salad: chopped romaine lettuce, shredded parmesan cheese, diced chicken, croutons and dressing. If making a wrap use a burrito sized tortilla. Warm in the microwave for 12 seconds so it easily rolled up. Fill with the same ingredients. Roll up being sure to tuck the ends in and slice in half
Keep leftover dressing in the refrigerator and store croutons in an air tight container. The dressing makes just about 1 cup so you would have enough for 3-4 salad/wraps depending on the size you make the salad.