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For the chicken

Begin by selecting a cut of chicken according to your preference. Season it with salt, pepper, and your choice of herbs. Grill or roast until fully cooked, ensuring it reaches an internal temperature of 165°F (74°C) for safety. Let it rest before slicing.

For the salad

Combine a variety of leafy greens—such as spinach, arugula, and romaine lettuce—with a selection of raw vegetables like cherry tomatoes, cucumbers, and carrots. Dress the salad lightly with olive oil and a splash of vinegar or lemon juice for added flavor.

For the shredded vegetable side

Julienne or shred vegetables such as carrots, zucchinis, and bell peppers. You can opt to sauté them in a small amount of olive oil over medium heat until they're tender but still crisp. Season with salt and pepper to taste and consider adding herbs or spices for extra flavor.