Trim and Salt and Pepper Chicken. Swirl olive oil in cast iron pan ( or saute pan), heat over medium heat. Add Children Breasts and cook on each side for 7-9 minutes, I turn the chicken after about 3-4 minutes (so a total of 4 turns). Remove when temp reaches 165 degrees.*see note. Remove and allow to rest.
Prep all veggies. Cut Cucumbers (peeled or unpeeled0 in halves or quarters. Halve the cherry tomatoes, Peel and slice the Pear. Peel and slice carrots. Cut olives in half. Cut red onion into strips. Chop Mint and Crumble Feta cheese.
Mix all ingredients (except chicken) in a large salad bowl. Add ¼ cup to a ½ cup dressing and toss to combine.
Slice Chicken Breasts
Plate salad greens and top with Chicken Slices.
Serve & Enjoy!
Notes
I remove my chicken when the temp reaches between 155-160F. I allow it to rest for about 10 minutes which allows the chicken to reach 165F. This will produce a moister chicken breast.