Step 1: Wash new potatoes and cut them into halves or quarters. Place them in a pot of cold, salted water, bring to a boil, and cook for 10-12 minutes until tender. Drain and let cool slightly.

Step 2: While potatoes cook, slice the chicken breast horizontally to create thinner cutlets. Season with half of the salt and pepper. Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Let rest for a few minutes, then slice into strips.

Step 3: Wash and chop mixed greens, cherry tomatoes, cucumber, and yellow bell pepper. Place them in a large salad bowl.

Step 4: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, and finely chopped fresh parsley. Season with the remaining salt and pepper.

Step 5: Add the cooked new potatoes and sliced grilled chicken to the salad bowl with the vegetables. Pour the dressing over the salad and toss gently to combine. Serve immediately.