Preheat your grill over medium-high heat. Season chicken breasts with salt, pepper, and minced garlic. Grill for 6-7 minutes per side until fully cooked. Let rest before slicing.

Dice the bell peppers and slice the red onion into thin strips.

In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until smooth.

In a large bowl, mix sliced chicken with chopped veggies. Pour dressing over the salad and toss to coat evenly.

Refrigerate for about 30 minutes to allow flavors to meld.

Garnish with fresh herbs if desired and enjoy!