Season chicken generously with salt and pepper on both sides. Heat oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until it reaches 165°F, about 8 minutes per side. Transfer to a cutting board, let it cool for 10 minutes, then slice.
In a large bowl, toss arugula, kale and lettuce mix, and romaine. Add bacon, avocado, tomatoes, and onions, and toss to combine.
Divide the salad between bowls, top with chicken and eggs, and drizzle with the delicious green goddess dressing. Enjoy your Panera-inspired masterpiece!