• Preheat a well-oiled grill to medium heat. TIP: If using a grill pan, you’ll heat it in Step 2. • Wash and dry produce. Quarter lemon. Halve lettuce lengthwise, keeping the root intact.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about 1/2 inch thick. Season all over with salt and pepper. • Add chicken to grill (or grill pan); grill until cooked through and lightly charred, 3-5 minutes per side (grills can vary). Transfer to a cutting board. • Squeeze one lemon wedge (two wedges for 4 servings) over chicken. • GRILL PAN ALTERNATIVE: Heat a well-oiled grill pan over medium-high heat. Cook as instructed.

• Increase heat to high. Add lettuce, cut sides down, to grill; grill, undisturbed, until charred, 30-90 seconds (grills can vary). Transfer to a cutting board, grilled sides up. (Skip grilling lettuce if using a grill pan—it’ll taste just as great fresh!)

• In a small bowl, combine Caesar dressing and a squeeze of lemon juice.

• Once cool enough to handle, trim and discard root end from lettuce; chop into bite-size pieces. • Transfer lettuce to a large bowl. Toss with as much dressing as you like; taste and season with salt and pepper. Add more lemon juice if desired.

• Slice chicken crosswise. Lightly crush croutons in their bag. • Divide salad between plates. Top with Parmesan, croutons, and chicken. Serve with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.