On my version of the Caesar salad, I marinated the naked cutlets in olive oil and lemon juice, then sprinkled them with pepper before throwing them on a screaming hot grill. You just need to get some grill marks on these suckers. Don't burn'em. The dressing is simple: Throw a few cloves of garlic, 1/4 cup of parmesan cheese, a squeeze of vegan mayo, dash of soy sauce, dash of spicy mustard, and the juice from one lemon into a food processor. Turn it on, then drizzle in some olive oil 'till you like the consistency. Throw in salt & pepper and you are done.
Use the dressing you just made to dress some romaine lettuce. Top with croutons, sliced grilled "chicken," and a few shavings from the parmesan block. Admire the work you just did. Eat.