Directions
Season the chicken breasts with 1/2 teaspoon of salt, the black pepper, and the garlic powder. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until fully cooked. Transfer the chicken to a cutting board, rest for 5 minutes, and slice it. Place the romaine lettuce in a large bowl. Add the Caesar dressing, the remaining salt, and half of the Parmesan cheese, then toss until evenly coated. Divide the salad among plates and top with the sliced chicken, croutons, and remaining Parmesan cheese. Serve with the lemon wedges.