Begin by heating a medium frying pan over medium heat and adding a splash of olive oil. Once heated, add the halved brussel sprouts, sautéing them for about 5 minutes until they start to soften and turn a vibrant green.

Next, incorporate the quartered baby bella mushrooms into the pan with the brussel sprouts. Continue cooking for an additional 4-5 minutes, stirring occasionally, until the mushrooms are tender and juicy.

Once the mushroom mixture is cooked, add the cooked shredded chicken along with the chopped walnuts to the pan. Toss everything together, cooking for about 2-3 minutes until the chicken is heated through.

In a separate bowl, whisk together the olive oil mayo, balsamic vinegar, Italian seasoning, garlic powder, salt, and fresh ground pepper until smooth and creamy.

Pour the creamy dressing over the chicken and vegetable mixture in the frying pan. Gently toss to coat everything evenly, allowing the flavors to meld for about 1 minute over low heat.