Fire up your grill and set up a two-zone cooking area with direct heat on one side running about 400-425°F and indirect heat on the other. Clean and oil your grates well to prevent sticking.

Pat chicken breasts dry and pound to even 3/4 inch thickness. Coat with olive oil, then season generously with salt, pepper, and garlic powder. Let sit at room temp for 15 minutes while your grill heats up.

Place chicken over direct heat and grill for 4-5 minutes without moving to develop those beautiful grill marks. Flip once and cook another 4-5 minutes until you see good char development.

Move chicken to the indirect heat zone and continue cooking until internal temp reaches 165°F, about 3-5 more minutes depending on thickness. This prevents burning while ensuring doneness.

Remove chicken from grill and let it rest for 5 minutes to allow juices to redistribute. This resting period is crucial for juicy, tender meat.

While chicken rests, toss chopped romaine with caesar dressing in a large bowl until evenly coated. Add half the parmesan and toss again.

Slice the rested chicken against the grain into 1/2 inch strips. Arrange over the dressed lettuce and top with remaining parmesan, croutons, and serve immediately.