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 ½ inch thick. Season all over with Fry Seasoning, salt, and pepper.

Add chicken to grill; 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. Tent chicken with foil to keep warm. 

GRILL PAN ALTERNATIVE: Heat a well-oiled grill pan over medium-high heat. Grill chicken 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, garlic powder, 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.