Chicken breasts can be dry and unexciting on a weekday, but with a couple tricks you can change that! Slicing them thinly is key. Make sure they are just out of the fridge so they are nice and firm. Place your hand on top of the breast to steady it and use a large kitchen knife to make a horizontal slice through the breast. If it is not even all the way through, no worries, generally the slices will not be exactly the same size as you can't slice through the thin edges of a breast. If you have 15 minutes, dissolve a couple TB's salt in some cold water and brine the chicken. If you don't want to bother with that, you will still have a flavorful breast by marinating it in the dressing for 15-20 minutes. Whisk together 1/2 C. olive oil with the juice and zest of a large lemon or 1/4 C. rice wine vinegar if no lemons are on hand. A tiny squeeze of honey and some herbs like oregano or rosemary, and you are good to go. Use half the marinade for a short chicken bath while you heat a grill pan, and reserve the other half to drizzle on top of the salad and chicken when cooked. I like to pile a bunch of lettuce on a big platter, toss it with a small amount of dressing, then top it with the chicken breasts as they come off the grill. Shave some parmesan or pecorino on top, add some sliced bread (toasted with olive oil or not)...dinner is served.