Season the chicken generously with salt and lemon pepper. Heat a skillet over high heat. Add 1 tablespoon of oil and swirl to coat the pan. Cook chicken for 2-3 minutes until golden-brown and it releases easily from the pan. Flip and cook until the second side is equally seared. Turn the heat to low and cover the pan (use a baking sheet if you don’t have a lid) for 8-10 minutes, until the chicken is 165f internally. Place the chicken on a cutting board to rest while you assemble the salad.