In a medium bowl, combine shredded cooked chicken breast with Caesar dressing. Stir well until the chicken is evenly coated with the creamy dressing, ensuring every bite will burst with flavor. Set it aside.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, carefully add the chicken mixture and cook it for about 3–5 minutes. Stir occasionally until warmed through and slightly caramelized.

Slice the croissants in half lengthwise and spread unsalted butter generously on the inside of each half to achieve that perfect golden color when toasted.

Place the buttered croissant halves, butter side down, in the heated skillet. Toast them for about 2 minutes or until golden brown and crispy.

Layer chopped Romaine lettuce on the bottom half of each croissant.

Spoon the warm chicken mixture from the skillet over the lettuce on each croissant bottom. Distribute it evenly.

Sprinkle freshly grated Parmesan cheese generously over the chicken on each sandwich.

Place halved cherry tomatoes on top of the cheese.

Lightly season each sandwich with salt and pepper.

Top each sandwich with the toasted half of the croissant and press gently to hold everything together. Serve immediately.