Pat the chicken breasts dry with paper towels and season them on both sides with salt and black pepper. Drizzle with olive oil and rub to coat evenly.
Preheat a grill or grill pan over medium-high heat. Once hot, place the chicken breasts on the grill and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). The chicken should have defined grill marks and remain juicy inside.
Remove from the grill and let rest for 5 minutes before slicing thinly. Resting helps the juices redistribute for maximum tenderness.
2️⃣ Prepare the Salad Components
While the chicken cooks, arrange the mixed lettuce or salad greens on a large serving plate or in individual bowls.
Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion over the greens. The combination of textures adds freshness and crunch to the dish.
Halve the hard-boiled eggs lengthwise and place them neatly alongside the vegetables. The eggs add creaminess and richness to balance the fresh ingredients.
