Wash and dry produce.

Trim and discard root end from lettuce; thoroughly dry leaves and chop into bite-size pieces. Dice tomato into ¼-inch pieces.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes.

Turn off heat; transfer panko to a small bowl. Season with salt and pepper. Wipe out pan.

Pat chicken* dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.

In the last 1-2 minutes of cooking, add chimichurri and a drizzle of oil to pan; cook, stirring, until chicken is coated in chimichurri.

Turn off heat; transfer chicken to a cutting board.

While chicken cooks, in a large bowl, toss lettuce and tomato with dressing.

Dice chicken into ½-inch pieces.

Add chicken to bowl with salad. Toss to combine.

Divide salad between shallow bowls. Top with toasted panko. Grate Parmesan over top and serve.