Coat the chicken cutlets with avocado oil and season both sides with Blackstone Parmesan Ranch and Tuscan Herb seasonings.
Cook on a medium-high griddle until golden and the internal temperature reaches at least 165°F.
Remove from heat, let rest briefly, then slice into strips.
Trim the stem from the romaine lettuce, slice it into thin strips, mix, and wash thoroughly. Place a generous amount into each serving bowl to form the salad base.
Arrange sliced cherry tomatoes, a lemon wedge, Caesar dressing, and add sliced chicken neatly in the middle of the salad. Sprinkle with Caesar croutons and fresh ground pepper. Top with grated Parmesan cheese. Finish with a squeeze of fresh lemon juice and a touch of lemon zest for brightness.
