1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-8 minutes per side, or until they are golden brown and cooked through (internal temperature reaches 165 F). Remove from the skillet, let rest for a few minutes, then slice or dice into bite-sized pieces.

2. Crisp the Rice: While the chicken is cooking or resting, heat 2 tablespoons of vegetable oil in a separate non-stick skillet over medium-high heat. Add the chilled cooked rice in an even layer. Press down gently with a spatula to ensure good contact with the pan. Cook for 5-7 minutes without stirring, until the bottom is golden brown and crispy. Flip the rice and cook for another 3-5 minutes until the other side is also crispy. You can break it up into smaller clusters as it crisps. Remove from heat and set aside on a paper towel-lined plate to drain any excess oil.

3. Chop the Lettuce: Wash and thoroughly dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large mixing bowl.

4. Assemble the Salad Base: Add the sliced or diced cooked chicken, crispy rice, and croutons to the bowl with the chopped romaine lettuce.

5. Dress the Salad: Pour the Caesar dressing over the ingredients in the bowl.

6. Toss and Serve: Gently toss all the ingredients together until everything is evenly coated with the dressing. Sprinkle with grated Parmesan cheese. Serve immediately, optionally with a lemon wedge on the side for an extra burst of freshness.