Step 1

Heat a skillet over medium heat.

Step 2

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season with salt and pepper.

Step 3

Add olive oil to the skillet and swirl to coat the bottom.

Step 4

Place the chicken in the skillet and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate and set aside to cool.

Step 5

While the chicken cooks, wash and dry the fresh produce.

Step 6

Juice the lemon into a large bowl, then add the mayonnaise, Dijon, salt, and pepper; whisk together.

Step 7

Cut the apples into 4 wedges lengthwise, core, and medium dice; add to the bowl.

Step 8

Trim and discard the ends of the celery; medium dice and add to the bowl.

Step 9

Trim and discard the ends of the green onions; chop on an angle into ¼-inch pieces and add to the bowl.

Step 10

Measure out the sliced almonds and add to the bowl.

Step 11

Separate the lettuce leaves and arrange into two-leaf stacks. Alternatively, you can chop the lettuce.

Step 12

Once the chicken has cooled, pull apart with your hands or medium dice; add to the bowl. Mix the salad until well combined.

Step 13

Spoon the chicken salad onto the leaf stacks and divide between four plates (or two plates and two lunch containers). Alternatively, arrange the chopped lettuce on plates and top with the salad. Enjoy!