Place chicken breast in a heavy zip bag and seal out air. Pound thick end flatter using the smooth side of a meat mallet, a meat pounder or the flat side of a frying pan. Don’t hit it so hard that you destroy the chicken. Use gentle but firm, even pound until the thicker end is flatter like the shin end. Remove from the bag and sprinkle wit salt, pepper and granulated garlic. Drizzle with oil.

Heat a grill to hot, scrape grates clean and oil to prevent sticking. Alternatively use a grill pan indoors. Place the smooth side of the chicken breast down first with one end facing 10:00. Grill for approximately two minutes. Then move the end to facing 2:00. and grill for two more minutes. This will give you nice grill marks. Turn the chicken and grill for approximately another 3 minutes or until chicken is firm to the touch (165º). Remove chicken and allow to stand for a few minutes. Slice or dice into cubes for the salad.

Place salad greens in two bowls or plates and divide the goodies between the two. Serve dressing on the side, a few tablespoons per person. Extra keeps well covered and refrigerated.