1. Pat the chicken breasts dry with paper towels. Drizzle them with olive oil, then season generously with salt and black pepper on both sides. This ensures the chicken is flavorful and cooks evenly.

2. Heat your grill to medium-high heat. If you don’t have an outdoor grill, a grill pan on the stovetop works just as well. Allow it to heat up for a few minutes to get those nice grill marks.

3. Place the seasoned chicken breasts on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165 F (74 C) and the chicken is no longer pink in the center. The chicken should have a nice char on the outside.

4. Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the chicken tender and moist. After resting, slice the chicken against the grain into thin strips or bite-sized pieces.

5. While the chicken is resting, wash and thoroughly dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl. Dry lettuce is crucial for the dressing to adhere properly.

6. Add the croutons and grated Parmesan cheese to the bowl with the chopped romaine lettuce.

7. Pour the Caesar dressing over the salad ingredients. Toss gently to coat everything evenly. Top with the sliced grilled chicken. Serve immediately to enjoy the crispness of the lettuce and the warmth of the chicken.