Step 1

Pat the chicken dry with a paper towel. If not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.

Step 2

Add the chicken to a container and add the olive oil, garlic powder, onion powder, oregano, dill, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate in the refrigerator for 30 minutes (or up to 24 hours).

Step 3

Preheat a grill to high heat (450 to 550°F).

Step 4

Meanwhile for the salad, make the Italian dressing. Prepare the romaine, lettuce, onion, cucumber, tomatoes, and avocado.

Step 5

Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing for maximum juiciness.

Step 6

Place the greens on a plate, then top with the vegetables, grilled chicken, pepperoncini, Parmesan shavings, and basil or dill. Drizzle with the desired amount of dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving. Leftover chicken stores up to 3 days, refrigerated.