Preheat grill to medium high.

Pound the chicken with a mallet to 1/4" thick. Season with salt and pepper. Toss with 3 tablespoons of Caesar dressing.

Grill chicken until golden and crisp, 3-4 minutes per side.

Brush the bread with olive oil on both sides and season to taste with garlic salt. Grill the bread, turning until toasted, about 2 minutes.

Brush the romaine with 1-2 tablespoons of Caesar dressing and grill until char marked about 2 minutes.

Place grilled romaine on 4 serving plates. Cut the bread and chicken into bite sized pieces and divide between the 4 plates. Drizzle with Caesar dressing and garnish with Parmesan cheese.

Serves 4.