1Heat coals or gas grill.
2Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut chicken diagonally into 1/2-inch slices.
3Pour dressing into large salad bowl. Add romaine; toss to coat. Sprinkle with croutons, cheese and pepper; toss.
4Divide salad among 6 serving plates. Top each serving with chicken.