To make the dressing use a glass bowl. Add together all the ingredients but the olive oil. Using an immersion blender, blend the ingredients then slowly stream in the olive oil to fully emulsify. Transfer the dressing to a small pitcher or mason jar.
Season the chicken breasts with a drizzle of olive oil and a sprinkle of salt and pepper. Preheat your grill to medium if grilling outdoor and grill they chicken until cooked through, about 8 minutes per side.
To make this recipe indoors, add the chicken breasts to a large Panini pan and cook for 4 to 5 minutes per side at medium heat or until the chicken is cooked through. Remove the chicken from the pan and slice it into long strips.
Season each romaine lettuce heart half with kosher salt and pepper and drizzle with olive oil. Place each lettuce half directly on the grill or in a Panini pan and cook on the stovetop at medium high heat for about 3-5 minute. Remove the lettuces from the grill or pan and arrange on a platter.
Top the lettuces with the grilled chicken, croutons, Parmesan cheese and drizzle with the homemade dressing.
Be sure to refrigerate any remaining Caesar dressing.