• Wash and dry produce. • Heat a large dry pan over medium- high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel- lined plate. Once cool enough to handle, roughly chop.

• While bacon cooks, zest and quarter lemon. Trim and discard root end from lettuce; thinly slice crosswise. Dice tomato into 1⁄4-inch pieces. Trim and slice cucumber into 1⁄4-inch rounds. • Once bacon is done, discard all but a thin layer of bacon fat from pan and set over medium heat (if pan seems dry, add a drizzle of oil). Add panko and cook, stirring occasionally, until golden brown, 2-4 minutes (lower heat if panko begins to brown too quickly). • Turn off heat; transfer panko to a small bowl. Stir in lemon zest. Season with salt and pepper. Wipe out pan.

• Pat chicken dry with paper towels. Cut into 1⁄2-inch cubes; season all over with garlic powder, salt, and pepper.

• Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • In the last minute of cooking, stir in 1 TBSP butter (2 TBSP for 4 servings) until butter has melted and chicken is slightly charred. • Transfer chicken to a plate to rest, 1 minute.

• In a large bowl, combine lettuce, tomato, cucumber, chicken, and half the bacon. Toss with a squeeze of lemon juice and as much dressing as you like. • Taste and season with salt and pepper if desired.

• Divide salad between shallow bowls. Top with lemony panko and remaining bacon. Serve with remaining lemon wedges on the side. ***Pork is fully cooked when internal temperature reaches 145°.*** ***Poultry is fully cooked when internal temperature reaches 165°.***