Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Lightly brush the chicken breasts and romaine with oil and season evenly with salt and pepper. Grill the chicken over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. At the same time, grill the romaine over direct medium heat until slightly wilted, 3 to 4 minutes, turning once. During the last 1 to 2 minutes of grilling time, toast the bread over direct heat, turning once. Remove from the grill and let the chicken rest for 3 to 5 minutes.
Lightly brush the chicken breasts and romaine with oil and season evenly with salt and pepper. Grill the chicken over medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. At the same time, grill the romaine over medium heat until slightly wilted, 3 to 4 minutes, turning once. During the last 1 to 2 minutes of grilling time, toast the bread over direct heat, turning once. Remove from the grill and let the chicken rest for 3 to 5 minutes.
Cut the chicken into thin slices and cut the bread into croutons about 18 millimeters square. Place the romaine on serving plates and top with chicken and croutons. Serve right away with the dressing on the side.
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