• Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• With a sharp knife and cutting board slice 1 pound boneless chicken breast or chicken tenders into 1/2" pieces. 
• Shred 8 oz Butter Crunch Lettuce (or Iceberg lettuce) into bite-size pieces and place in a large bowl.
• Using a second cutting board, dice 1 medium Roma tomato. Peel and julienne 1 large carrot, and thinly slice 1/3 cup red onion.
• Place 1/2 cup frozen peas in a microwavable bowl and cook for 3-4 minutes until heated through. Shred 1 oz cheddar cheese with a handheld grater. 

Cook the Chicken and Eggs

• Heat a large skillet with 3 tablespoons extra Virgin olive oil. Place the sliced chicken in the hot oil and sprinkle with 1 teaspoon seasoned salt and 1/2 teaspoon freshly ground black pepper. Cook for 7-8 minutes until browned, stirring often. Transfer the chicken to a bowl or plate lined with paper towels to catch the excess oil. 
• To cook the eggs, remove 4 (or more) large eggs from refrigerator and allow to set out at room temperature for 20-30 minutes.
• Fill a medium saucepan halfway with water. Heat over medium-high and bring to a boil. Reduce heat to a simmering boil. Add 1 tablespoon kosher salt.

  Using a wire strainer, lower eggs into the simmering water. The water should cover the eggs by at least 1-inch. Return water to a gentle boil, then set timer for 10-12 minutes.
• Place ice in a pan of cold water. Remove eggs with a wire strainer and place in the ice cold water. Allow to cool for 8-10 minutes.
• After allotted time, begin tapping one egg shell on the counter multiple times. Then start peeling from the largest end of the egg where there is likelihood of a bubble. Use fingers to get under the membrane and start peeling the shell off.
• Peel off the eggshells and place the eggs in a bowl. Slice the eggs with a knife or an egg slicer.
When a recipe only calls for 2-4 eggs, I will often cook more to use in other recipes or just for snacking on, refrigerating the extras until ready to eat.

Arrange the Salad 

• Layer the following on a large tray or in bowl: Butter Crunch or Iceberg lettuce, diced tomatoes, julienned carrots, sliced red onion, sweet peas, English walnuts, and dried cranberries. Gently mix by hand or spoon to blend.
• Next, add the chicken pieces, sliced boiled eggs, and croutons. Gently toss to blend.
• At this point you may either serve the salad on the table or on individual large plates. Whichever way you choose, finish by sprinkling with cheddar cheese, and freshly ground black pepper, along with a favorite salad dressing. Serves 4.