Brush both sides of the bread slices using 2 tablespoons of the oil; set aside.
Use a mallet to pound the chicken tenders until they are a uniform 1/4 inch (6 mm) thick. Brush with 2 tablespoons of the olive oil on all sides, then season with salt and pepper on both sides. Brush the tenders on both sides with 2 tablespoons of the dressing.
Using remaining 2 tablespoons of oil to brush all sides of the Romaine hearts, then brush with 2 tablespoons of the dressing.
Heat large grill pan (or large cast-iron pan) over medium-high heat.
Grill the bread until both sides are lightly toasted, about 1 minute each side. Set aside and keep warm covered lightly with foil.
Cook the tenders just until done, about 2 to 3 minutes each side. Set aside to rest while you grill the lettuce. Cover loosely with foil to keep warm.
Grill the lettuce on both sides until you get some nice char marks, about 1 to 2 minutes each side.
Arrange grilled lettuce on warmed platter, top with chicken, drizzle with remaining 1/4 cup (60 ml) FODY Caesar Salad Dressing, then arrange toasted baguette alongside. Serve immediately. Pass the pepper mill for those so inclined!