Start by seasoning the chicken breasts liberally with salt and black pepper. Let them sit for about 10 minutes to absorb the flavor.
Heat a frying pan over medium heat and add 15 ml of olive oil. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 75°C/165°F). Remove the chicken from the pan and let it rest for 5 minutes before slicing.
In a large mixing bowl, combine the chopped kale, mixed salad greens, and fresh peas.
In a small bowl, whisk together the remaining olive oil, lime juice, 1 tsp black pepper, and a pinch of salt to taste.
Add the sliced chicken on top of the mixed greens, drizzle the dressing over the salad, and toss gently to combine.
Garnish with chopped cilantro and serve with lime wedges on the side for an extra zing.
