Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper, then grill for about 6-7 minutes on each side until fully cooked. Remove from grill and let rest before slicing.

In a frying pan, heat vegetable oil over medium heat. Add the cooked rice and press down with a spatula to form a cake. Cook for about 5-7 minutes until the bottom is crispy, then flip and cook the other side until crispy. Remove from heat and break into pieces.

In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and Caesar dressing. Toss well to coat.

Add the sliced grilled chicken on top of the salad, then sprinkle with shaved parmesan cheese and crispy rice pieces.