Season both sides of the chicken breasts with salt and pepper.

Heat the olive oil in a grill pan or skillet over medium-high heat.

Cook the chicken for about 6-7 minutes on each side until it reaches an internal temperature of 165°F.

Remove the chicken from the heat and let it rest for 5 minutes.

Slice the rested chicken into strips.

Chop the romaine lettuce and place it in a large salad bowl.

Add the croutons and grated parmesan cheese to the bowl.

Pour the Caesar dressing over the salad and toss everything together until well coated.

Finally, add the sliced chicken on top of the salad.