Preheat the oven to 200°C (400°F).

Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, until cooked through. Remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into thin strips.

In the same skillet, add the sliced mushrooms and cook until they are tender and lightly browned. Meanwhile, in a small bowl, whisk together lemon juice, basil, parsley, garlic, extra virgin olive oil, salt, and pepper to make the dressing.

In a large salad bowl, place the salad bowl lettuce leaves. Add the cooked chicken and mushrooms on top of the lettuce leaves. Drizzle the lemon herb dressing over the salad and toss gently to coat the ingredients evenly. Serve warm crusty bread and enjoy!