Preheat the oven to 425 degrees Fahrenheit. Place the uncooked chicken breasts onto an aluminum foil covered baking sheet.

• We used 3 of Nature's Promise All Natural Boneless and Skinless Chicken Breast Fillets from the package of 6 (99% Fat Free. No Artificial Ingredients. All-Vegetarian Diet. No Growth Hormones. No Antibiotics. Non GMO Verified).

Add the baking sheet to the oven and bake for 20 minutes. Optionally use the additional chicken breasts per taste.

Add the baby spinach and spring mix to a bowl. We added 3 handfuls of the baby spinach and spring mix to each bowl (we used two bowls).

• We used Nature's Promise Organic Baby Spinach and Spring Mix (USDA Organic. No GMO Ingredients. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).

Add the carrots to the bowl. We divided 1/2 cup of the carrots to each bowl (or 1/4 cup per bowl).

• We used Giant's brand of cut and peeled Matchstick Carrots.

Chop the cucumber and celery into small pieces. We used 1/2 of our large cucumber and 6 celery stalks. Then add the chopped cucumber and celery to each bowl. Add more or less to taste.

Add the walnuts. We divided 1/2 cup between our two bowls (or 1/4 cup per bowl). Add more or less to taste.

• We used Fisher Chef's Naturals Walnut Halves and Pieces (Non GMOs. No Preservatives. Naturally Gluten Free. Vegan).

Add the grapes. We divided 2/3 cup between our two bowls (or 1/3 cup per bowl). Add more or less to taste.

Cut the chicken into small pieces and divide the pieces between the bowls. Top with your favorite salad dressing. Optionally top with pepper or ground peppercorns.

• We used Wish-Bone Garden Herb Vinaigrette Dressing made with an Avocado Oil Blend.

• We also used McCormick Peppercorn Medley Grinder (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns.