Marinate chicken in 1/4 cup dressing for 30 minutes (refrigerated). Grill chicken and keep warm.
Cut romaine in half lengthwise. Brush romaine and bread slices with 1/4 cup fresh dressing. Grill bread slices. Grill romaine 30 seconds to 1 minute on each side.
Chop romaine into chunks. Toss with remaining 1/4 cup fresh dressing. Thinly slice chicken. Top salad with chicken, bread slices, Parmesan; season with salt and pepper to taste.