Generously season both sides of the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken, and cook for 5 minutes on one side.
Flip the chicken over, add your liquid of choice and cover with a lid. Let it cook for another 7-8 minutes or until the internal temperature of the chicken reads 165 degrees Fahrenheit on a meat thermometer.
While the chicken finishes cooking, whisk together the dressing ingredients in a small bowl and set aside.
Add the cooked chicken breasts to the bowl of a stand mixer with the paddle attachment (or a bowl with a hand mixer or alternatively two forks).
Turn the mixer on medium speed until the chicken is fully shredded.
Assemble the salad by adding two cups of chopped romaine to each bowl followed by the rest of the salad ingredients. Add the dressing just before serving.