• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Transfer chicken to a medium bowl (large bowl for 4 servings) and set aside to cool slightly.

• Wash and dry produce. • Trim and discard root end from lettuce; separate leaves. Thinly slice 1-2 small center leaves until you have 1/3 cup shredded lettuce (2/3 cup for 4 servings). Dice tomato into 1⁄2-inch pieces. Zest and quarter lemon.

• To bowl with chicken, add 1⁄4 tsp garlic powder (1⁄2 tsp for 4 servings). (Be sure to measure the garlic powder; we sent more!) Stir until thoroughly combined. • Add shredded lettuce, tomato, mayonnaise, pesto, juice from one lemon wedge (two wedges for 4), and as much lemon zest as you like. Stir until thoroughly combined. Taste and season with salt and pepper if desired.

• Divide lettuce leaves between plates; fill with chicken salad. Sprinkle with Parmesan. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.