If your chicken is not already roasted, preheat oven to 200°C (400°F). Roast two chicken breasts (about 1 lb total) seasoned with salt and pepper on a baking sheet for 18–22 minutes until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then shred or thinly slice. Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, or bake at 200°C (400°F) for 15–18 minutes; drain on paper towels and crumble. While proteins cook, core and thinly slice the red bell pepper into strips (about 1 cup). Halve cherry tomatoes and very thinly slice red onion if using.

Assemble salad

In a large bowl, place 6 cups mixed salad greens. Add 2 cups shredded roasted chicken, crumbled bacon (from 6 slices), 1 cup sliced sweet red pepper, 1 cup smoked mozzarella pieces, and optional tomatoes and red onion. Toss gently to combine so ingredients are evenly distributed.

Sweet Balsamic Vinaigrette

Emulsify dressing

Make the vinaigrette: in a small bowl or jar combine 3 tbsp balsamic vinegar, 1.5 tbsp honey (or maple syrup), 1 tsp Dijon mustard, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake until the honey is dissolved and mixture is homogeneous.

While whisking continuously, slowly stream in 6 tbsp extra-virgin olive oil until the dressing becomes glossy and emulsified. Taste and adjust seasoning — add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed. The dressing should be slightly sweet and balanced with tang from the balsamic.

Dress the salad: pour about 3–4 tbsp dressing over the assembled salad (start with less; you can add more to taste). Toss gently to coat all ingredients evenly. Divide among 4 plates or serve family-style and garnish with chopped parsley or basil. Serve immediately so greens remain crisp.