Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare your Ingredients
With a sharp knife and cutting board slice the chicken tenders or chicken thighs into 1/2" pieces.
Shred the Iceberg lettuce into bite-size pieces and place in a large bowl.
Using a second cutting board, dice the Roma tomato. Peel and julienne the carrot.
Place frozen petite sweet peas in a microwavable bowl and cook for 3-4 minutes until heated through. Shred the cheddar cheese with a box grater.
Prepare the Chicken and Eggs
Heat a large skillet with 2- 3 tablespoons olive oil. Place the sliced chicken in the hot oil and sprinkle with seasoned salt and 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.
Place eggs in a medium saucepan and cover eggs with cold water. Bring to a boil on medium-high heat. Remove from heat and cover the pan with a lid. Allow to set for 12-13 minutes.
Drain the water from the eggs and plunge the eggs into cold ice water for 7 -10 minutes to cool.
Peel off the eggshells and place the eggs in a bowl. Slice the eggs with a knife or an egg slicer.
Arrange the Salad
Using a large tray or bowl, layer the following: Iceberg lettuce, tomatoes, boiled eggs, sweet peas, julienned carrots, walnuts, and cranberries. Add chicken and toss lightly with a favorite vinaigrette or salad dressing. Finish by sprinkling with cheddar cheese and freshly ground black pepper.