Tear the lettuce into bite-size pieces, rinse it well, and drain it until no water remains in the bottom of the bowl or clings in droplets to the leaves.

Warm a 10.25-inch Le Creuset Artichaut skillet over medium heat with enough coconut oil to leave a thin film. Add the two fresh chicken breasts in a single layer. Cook, turning as needed, until both sides are deeply golden and the thickest centers are cooked through with no translucent flesh. Transfer to a board and rest before slicing.

Halve the four cherry tomatoes into 8 pieces. Add the drained lettuce, sliced chicken, and all 8 tomato halves to a large salad bowl. Add thin shavings of qualifying Parmesan if using.

Add the prepared batch of Tangy Avocado Mayo Dressing and toss gently until the lettuce is lightly coated and the chicken and tomato pieces are distributed through the bowl.

Divide into 4 portions and serve promptly.