Pat chicken dry with paper towels. Lightly pound chicken breasts between sheets of plastic (plastic wrap or a ziploc plastic bag) until they are even in thickness.

Heat a tablespoon of olive in a large skillet over medium-high heat. Season chicken on both sides with salt and pepper, then add to the hot skillet.

Cook for 5-6 minutes without moving, then flip chicken and cook an additional 4-5 minutes or until cooked through to 165 degrees. Set aside on a plate to cool.

Wash and dry lettuce. Divide into 4 meal sized bowls or on plates.

Slice chicken and divide among the 4 salads, then top with pickled onions, sliced grape tomatoes, bacon, hard boiled egg slices and avocado.

Drizzle green goddess dressing over each salad and serve immediately.