Start by placing the two boneless, skinless chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about ¾ inch.

In a small bowl, combine 1 teaspoon of salt, ½ teaspoon of freshly ground black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of paprika. Season both sides of the chicken breasts with this spice mix.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Sear for 4-5 minutes on each side until golden brown.

Reduce the heat to medium-low and continue cooking the chicken until it reaches an internal temperature of 165°F (74°C). This should take about 5-7 more minutes.

Transfer the chicken to a cutting board and cover it loosely with foil. Let it rest for about 5-10 minutes.

In a large mixing bowl, combine the chopped romaine lettuce and ½ cup of your favorite Caesar dressing. Toss gently to ensure all leaves are well-coated.

After resting, slice the chicken against the grain into ½-inch thick pieces. Arrange the sliced chicken on top of the prepared salad.

Top the salad with the sliced chicken and garnish with additional Parmesan cheese. Serve immediately.