In a medium bowl, shred or chop your cooked chicken breast. Add Caesar dressing to the chicken and toss well.

In a skillet, heat one tablespoon of olive oil over medium heat. Add the chicken mixture to the skillet and sauté for 3-5 minutes.

While the chicken is heating, slice your croissants in half horizontally. Butter the inner sides with unsalted butter.

In the same skillet, place the croissant halves, cut side down. Toast them over medium heat for about 2 minutes until golden.

Once toasted, lay down a handful of chopped Romaine lettuce on the bottom halves of the croissants.

Spoon the warm chicken mixture over the lettuce on each croissant bottom.

Sprinkle a handful of freshly grated Parmesan cheese over the warm chicken.

Top with halved cherry tomatoes and season with salt and pepper to taste.

Place the top halves of the croissants over the filled bottoms, gently pressing down.

Serve immediately while the croissants are warm and crispy.