1. Preheat a grill to medium-high heat and heat the oven to 425°F. Lightly oil the grill grates to prevent sticking.

2. Season the chicken breasts on both sides with garlic salt and black pepper. Grill for about 5 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes, then cut each breast in half.

3. While the chicken rests, line a baking sheet with parchment paper. Spoon 2-tablespoon mounds of shredded Parmesan onto the sheet, spacing them apart. Bake for about 6 minutes, until melted and lightly golden. Let the crisps cool completely so they firm up.

4. In a bowl, toss the chopped romaine lettuce with about 1/3 cup of the Caesar dressing until evenly coated.

5. To assemble the sliders, spread a small amount of the remaining dressing on the inside of each bun. Place one piece of grilled chicken on the bottom bun, top with a generous scoop of dressed romaine, and add a Parmesan crisp.

6. Finish with the top bun, press gently, and serve right away.