Rinse lettuce in water, then pat dry. Chop lettuce into small bite-size pieces. Divide lettuce evenly among two medium bowls. Cover and place in refrigerator until ready to use.
Season both chicken breasts with the olive oil and season with salt and pepper, to taste. Cook chicken on an indoor grill pan or outdoor grill, over medium-high heat, until thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)Let chicken rest for five minutes before slicing into strips.
While chicken is resting, slice the apples and strawberries. Divide fruit evenly among the two bowls of lettuce. Then top each with craisins, shredded Mozzarella cheese and crushed walnuts.Top salads with the sliced chicken and serve with desired amount of dressing. Enjoy!