In a large zip top bag combine 1/2 cup dressing, two tablespoons olive oil, mustard, four cloves two teaspoons minced garlic, and turmeric. Mush the outside of the bag to mix the ingredients. Add the chicken and shake to coat. Refrigerate eight to 48 hours, turning the bag occasionally.

In a small bowl combine remaining two tablespoons of dressing, tablespoon of olive oil, and two cloves 1 teaspoon garlic. Cover and refrigerate until ready to use, then bring to room temperature.

Preheat your broiler, grill or grill pan. If broiling, the rack should be about six to eight inches from the heat source.

Wash cut romaine heads carefully so leaves don’t break off. Dry lettuce with paper towels as much as possible.

Remove chicken from marinade. Discard marinade. Place chicken on the broiler pan or grill and season tops with pepper. Broil about five minutes per side or grill about four minutes per side with the grill covered, until internal temperature of the thickest part of the chicken is 165°Fahrenheit.

While chicken is cooking, brush cut side of lettuce heads and in between leaves with reserved dressing not the chicken marinade. Once the chicken is cooked, place whole tomatoes and lettuce on the broiler pan or grill, cooking lettuce cut side down first. Cook for two minutes, then turn over. Sprinkle two tablespoons parmesan on cut lettuce sides and cook about two more minutes, watching that the outer leaves don’t cook too quickly. Sprinkle remaining two tablespoons of parmesan on the cooked sides of the chicken. Transfer everything to a large serving platter.