Preheat your grill over medium-high heat. Generously season the chicken breasts with salt, pepper, and minced garlic. Grill for 6-7 minutes per side until fully cooked and juicy. Let rest before slicing to retain moisture.

While the chicken is resting, dice the red and yellow bell peppers. Slice the red onion into thin strips for that perfect crunch and flavor balance in each bite.

In a bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and salt and pepper until smooth.

In a large serving bowl, mix the sliced grilled chicken with the chopped vegetables. Pour the dressing over the salad and toss gently to ensure everything is coated evenly.

Refrigerate for about 30 minutes to allow the flavors to meld together.

Garnish your salad with fresh herbs if desired, and enjoy the colorful, flavorful dish.