Chicken salad

Season the chicken breasts with salt and pepper.
Heat a non-stick pan over medium-high heat.
Add a little olive oil to the pan and cook the chicken breasts for about 6-7 minutes per side or until they are cooked through and no longer pink in the center.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust the seasoning if needed.
In a large salad bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, red onion, sweetcorn, and black olives (if using). Toss everything gently to mix.
Arrange the sliced chicken strips on top of the salad.
Drizzle the prepared dressing over the salad.
If you like, sprinkle croutons over the salad for some extra crunch.
Toss the salad gently to coat all the ingredients with the dressing.
Divide the chicken salad among serving plates and enjoy!
This chicken salad is versatile, and you can customize it by adding your favorite toppings or using a different type of protein. Enjoy your delicious and healthy meal!