Preheat the oven to 375° Shred parmesan cheese and divide it into two bowls.
Cut chicken into bite-size pieces and add to a medium mixing bowl.
Combine salt, Italian seasoning, and pepper in a small bowl or ramekin and mix. Add the seasoning to the bowl with the chicken and toss to coat.
Heat a frying pan over medium-high heat. Add olive oil and swirl to coat.
Once the frying pan is hot, add the diced chicken and cook thoroughly for about eight minutes, or until the internal temperature reads 165°. Set aside.
Set mini naan bread onto a baking sheet and use the shredded parmesan cheese from one bowl to cover each round. Place the baking sheet onto the middle rack of the oven. Bake for 10 minutes to lightly toast and melt the cheese.
Meanwhile, chop the Romaine lettuce hearts into 1-inch pieces and add to a large mixing bowl.
Combine with chicken, remaining parmesan, and Caesar dressing and toss to mix.
Remove naan bread from the oven. Top each round with chicken caesar salad.
Serve immediately and enjoy!
Notes
If you have a 4 sided box grater for the cheese, I recommend using the larger holes for the cheese to be melted on the naan bread, and the smaller holes on the opposite side for the cheese combined with the salad.