Prepare the chicken by seasoning the chicken in a bowl with the salt, garlic granules, onion granules and paprika. In a small bowl, add the squeezed lemon juice, soy sauce and olive oil then mix with a spoon and pour onto the seasoned chicken. Refrigerate the chicken breasts for 1 hour.
Preheat the oven to gas mark 6/400oF/200oC. Place the chicken in a small baking tray lined with foil or a baking dish and also add the sliced red peppers to another small baking tray also lined with foil. Bake them both for 20 – 25 and ensure the chicken is cooked through.
Once the chicken and red peppers are cooked, remove from the oven and allow to cool for around 30 minutes. While they are cooling, prepare the salad. Chop the romaine lettuce, slice the cucumber, halve the cherry tomatoes and slice the red onions as desired then add the prepared salad to a bowl.
Once the salad is prepared, slice the cooled chicken and add it to the salad with the roasted red peppers. Sprinkle on the pecan nuts then the grated parmesan. Serve with your favourite dressing.