Ingredient

• 1 ½ tablespoons paprika
• 1 ½ teaspoons garlic powder, divided
• ¾ teaspoon ground pepper, divided
• ½ teaspoon salt plus a pinch, divided
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 1 pound chicken cutlets
• 4 tablespoons grated Parmesan cheese, divided
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons mayonnaise
• 8 cups chopped butter lettuce
• 1 cup cherry tomatoes, halved or quartered if large

Direction

1. Preheat grill to medium-high.
2. Combine paprika, 1 teaspoon garlic powder, 1/2 teaspoon each pepper and salt, thyme and cayenne in a medium bowl. Add chicken and toss to coat.
3. Oil the grill rack. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a clean cutting board. Let rest for 5 minutes, then slice.
4. Meanwhile, whisk 2 tablespoons Parmesan, lemon juice, oil and mayonnaise with the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon ground pepper and pinch of salt in a large bowl. Add lettuce and tomatoes and toss to coat. Top the salad with the chicken and the remaining 2 tablespoons Parmesan.