In medium bowl, toss together chicken with 1 tablespoon olive oil and 1½ teaspoons Adobo seasoning. Marinate for 15 minutes in the refrigerator.

In medium bowl, combine the artichokes, grated Parmesan, mayonnaise, parsley, lemon zest and 1 teaspoon lemon juice. Set aside until ready to serve.

Heat a grill or grill pan to medium-high heat. Pat chicken dry with a paper towel. Grill the chicken, flipping once, until golden brown and cooked through (internal temperature registers 170°F on quick-read thermometer when inserted into thickest part of breast), about 10-20 minutes.

Meanwhile, in large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice and ¼ teaspoon Adobo seasoning. Add the mixed greens, tomatoes and shaved Parmesan, tossing to coat in the dressing. To serve, arrange the salad on 4 plates, top with chicken and serve with artichoke mixture for topping.