Put flour, seasoned salt, and black pepper into a gallon zip lock bag. (You can use poultry seasoning or 1/4 teaspoon garlic powder with 3/4 teaspoon salt instead of seasoned salt.)
Using kitchen shears or a sharp knife, cut chicken breast into small 1/2-1 inch cubes.
Heat up about 2 tablespoons of olive oil in a frying pan on medium-high. (Don’t let it heat so long it begins to smoke.)
Put chicken cubes into the plastic bag and shake to coat.
When oil is hot (a drop of water will sizzle in the oil) put chicken in the pan and cook until golden brown. Take chicken out and set aside on a paper towel. If you would like to keep your chicken warm you can place it in a warm oven while you prepare your salad.
Wash all vegetables and cut them up. Mix them and distribute evenly on 4 plates.
Serve with warm chicken on top and favorite dressing.