Put the chicken breasts in a ziploc bag; pour in the pickle juice and milk.
Close the bag and massage the liquid all around the chicken breasts; refrigerate for 2 hours.
Remove chicken breasts from the fridge; discard marinade.
Preheat oven to 425˚F.
Season the chicken breasts with salt, pepper, garlic powder, and paprika.
Transfer chicken breasts to a baking dish and cook in the preheated oven for 22 minutes, or until internal temperature registers at 165˚F.
Remove from oven and transfer to a cutting board; let rest for 10 minutes before cutting.
Cut into 1-inch cubes and set aside.
FOR THE DRESSING
In the meantime, prepare the Dressing.
Combine all the ingredients for the Lemon Caesar Dressing in a jar with a lid OR in a mixing bowl; shake the jar, (or whisk the ingredients in the mixing bowl) until thoroughly combined. Refrigerate until ready to use.
FOR THE PANKO CRUMBS
Heat 2 teaspoons olive oil in a skillet set over medium heat.
Add the garlic and cook for 15 seconds, or until fragrant.
Stir in the panko crumbs (you can also use pork rind crumbs).
Cook for about 3 minutes, stirring frequently, until golden brown.
Remove from heat and transfer to a plate or bowl; let stand 2 minutes.
Add grated parmesan cheese and lemon zest to the crumbs; toss to combine.
Taste for salt and pepper, and adjust. Set aside.
ASSEMBLE THE SALAD
Arrange the romaine lettuce and curly kale on a large salad plate.
Scatter the chicken cubes on top of the greens.
Add freshly shaved parmesan cheese on top of the salad.
Place lemon wedges on the edges of the salad plate.
Shake or whisk the lemon dressing, and then pour it over the salad.