Cut the chicken breast horizontally to make 2 thin chicken cutlets. Brush the chicken with 1 teaspoon of olive oil on one side and season it with salt, pepper and 1 teaspoon of Italian seasoning.
Heat a griddle until smoking hot. Brush olive oil on the griddle.
Place the chicken onto the hot griddle with the seasoned side down and grill until you get deep golden grill marks. This would take about 5 minutes on medium-high heat.
While the bottom is being grilled, brush the top of the chicken breasts with remaining olive oil, season with salt, pepper and remaining Italian seasoning. Flip the chicken over and cook the other side for 5 minutes more or until the chicken is fully cooked.
Once the chicken is cooked, take it out on a plate and cut into long strips. Set them aside.
Cut the cucumber into chunks. Cut the tomatoes into cubes. Slice the onion thinly.
In a large salad bowl, place the salad leaves. Add cucumber, tomatoes and onion to the salad bowl. Season them with salt and pepper. Toss the salad to mix everything well with the seasoning.
Place the grilled chicken on top of the tossed salad and drizzle half of the ranch dressing all over.
Let the salad sit for at least 15 minutes for all the flavors to soak up by the veggies and chicken.
Then serve the grilled chicken salad with the remaining ranch dressing on the side.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2017/02/grilled-chicken-salad-with-ranch-dressing/