Preheat oven to 350°F (180°C).
Working in batches of 4 at a time, add a couple of tablespoons of Parmesan to a baking tray lined with parchment paper. Spread out to around 3 inches wide, making sure the circles don’t touch each other.
Bake in the oven for 4-5 minutes, or until the Parmesan has melted and is just starting to turn golden. Remove from the oven and leave for 30 seconds, or until you’re able to use a spatula to lift them. Try to work fairly quickly.
Immediately place over an muffin tray, place a sheet of paper towel over the top, then gently mould the Parmesan around the muffin hole. If you’re struggling to form the cup without it breaking, leave the Parmesan on the muffin hole and place it in the oven for a minute or so. It’ll melt around the hole. Once it’s cool enough to handle, remove it and place to one side. Repeat the process 2 more times with the remaining Parmesan.
In a medium-sized mixing bowl, combine the lettuce with a few dollops of Caesar dressing and chicken. Start off conservatively with the dressing and work your way up so the salad doesn’t drown.