Preheat the oven to 375°F.

Combine the chicken cutlets, 1 tablespoon olive oil, and cajun seasoning. Toss well to coat.

Heat the remaining olive oil in a medium skillet over medium heat. Add the chicken and cook for 3 to 4 minutes on each side, or until fully cooked. Transfer the chicken to a cutting board and let it cool.

Once cool enough to handle, cut the chicken into ½-inch cubes.

Spread tortilla chips onto a rimmed baking sheet. Top with 2 cups of the Italian cheese blend, chopped chicken, green onions, the remaining 2 cups of italian cheese blend, Parmesan cheese and pepper. Bake for 8 to 10 minutes or until the cheese is melted and bubbly.

While the nachos are cooking, prepare the Caesar salad. Thinly slice the romaine heart and place it in a large bowl. Add the dressing and squeeze half of the lemon over the top. Toss well to coat.

Remove the nachos from the oven and transfer to a serving plate. Top with the caesar salad and Parmesan cheese. Serve with lemon wedges on top.