Step 1

Preheat the oven to 425°F. Line a sheet pan with a piece of parchment paper. Pat the chicken breasts dry and place onto the pan, skin-side up, with the red peppers alongside them, cut-side down. Coat both the chicken and peppers with olive oil on all sides. Season well with kosher salt and freshly cracked black pepper. Roast for 40 minutes, or until the chicken is golden and cooked through.

Step 2

Meanwhile, heat a 10″ skillet over medium heat. Add a generous drizzle of olive oil. Once hot, add the walnuts. Toast for a minute or so until fragrant and slightly browned, stirring often (watch them closely so they don’t burn). Season with a pinch of salt.

Step 3

Make the vinaigrette by whisking the white wine vinegar, honey, and dijon mustard together in a small mixing bowl. Drizzle in the oil slowly, whisking continuously until emulsified. Season with salt and pepper to taste.

Step 4

Remove the chicken and peppers from the oven. Let cool. Remove the meat from the chicken and shred it into small pieces using your hands or two forks. Remove and discard the skins from the red peppers, and then roughly chop them.

Step 5

To assemble the salad, add the mixed greens, sliced fennel, sliced watermelon radish, olives, shredded chicken, red peppers, and chopped walnuts to a mixing bowl. Toss well while you drizzle in the vinaigrette to your desired amount.

Step 6

Transfer the salad to a large salad bowl and garnish with the herbs, plus more freshly cracked black pepper.