Grill chicken breast with salt, pepper, and garlic powder until thoroughly cooked. Remove chicken and let cool.
Meanwhile, distribute 5-4 romaine heart leaves on four plates.

Slice warm chicken crosswise into 1/2-inch-wide strips; add chicken and croutons to lettuce and sprinkle with shaved Parmesan. Drizzle with your favorite Caesar Dressing and serve.

NOTE:
Chicken can also be refrigerated until cold before slicing