Who says salads have to be served in a bowl, with a mixture of lettuce and, if all goes well, sliced tomatoes?
Start by choosing seasonal, organic (if possible) vegetables, preferably just picked early produce. In addition to being more flavourful, freshly picked vegetables are healthier.
Grill the vegetables in a lightly greased cast iron pan or, if possible, on a barbecue. The charcoal grill will add a unique aroma to your salad.
Take a large plate, square if possible, or a mirror, glass plate, ceramic tile or stone and think of it as a canvas to be painted.
Arrange the vegetables and the chicken breasts using your imagination and dress them with a vinaigrette or balsamic glaze, or, if you prefer, mustard sweetened with a bit of honey.