In a medium bowl, combine the shredded cooked chicken breast with the Caesar dressing, mixing thoroughly until all the chicken is well coated.

Place a skillet over medium heat and add a tablespoon of olive oil. Once heated, add the chicken mixture to the skillet, stirring occasionally. Cook for about 3-5 minutes until warmed through.

Slice each croissant in half horizontally and spread a thin layer of unsalted butter on the inner sides. Place cut-side down in the skillet and toast for approximately 2 minutes until golden brown.

Remove toasted croissant halves from the skillet and place a layer of chopped Romaine lettuce on each bottom half.

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

Sprinkle freshly grated Parmesan cheese over the chicken and add halved cherry tomatoes.

Place the top half of each toasted croissant over the filled bottom half to complete the sandwich.

Serve immediately while warm, optionally with a side salad or chips.