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 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.

Swap in salmon* for chicken (no need to pound!). Grill (skin sides down) until skin is crisp, 5-7 minutes, then flip and grill until cooked through, 1-2 minutes more.

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.

Serve salmon atop salad (no need to slice!).