Marinate 200 grams of boneless, skinless chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of minced garlic, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Let it sit for at least 30 minutes.
Preheat a grill or grill pan on medium heat. Cook the marinated chicken for 5-6 minutes on each side, or until fully cooked and internal temperature reaches 75°C. Remove from heat and let it rest for a few minutes before slicing into thin strips.
In a large bowl, combine 200 grams of chopped lettuce, 1 sliced cucumber, 1 sliced tomato, 1 sliced onion, and 1/2 cup of sliced bell peppers (red, yellow, or green).
Prepare the dressing by whisking together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of honey, 1/2 teaspoon of black pepper, and salt to taste.
Drizzle the dressing over the salad and toss gently to combine. Top the salad with the grilled chicken strips and serve immediately.