PREHEAT the grill or pan to medium-high heat and add a little olive oil. Season chicken breasts with Italian seasoning and grill for about 7-8 minutes on each side. (Alternatively, you can bake the chicken in a 350°F oven for 20-25 minutes.)
WHEN the chicken is done cooking, allow to cool slightly, dice, and place in a large bowl.
ADD the turkey pepperoni, red onion, green olives, pepperoncinis, roasted red peppers, cherry tomatoes, artichoke hearts, garbanzo beans and mozzarella cheese to the bowl.
ADD the red wine vinegar, olive oil, Italian seasoning, salt and pepper to a small jar and shake until well combined.
POUR 4 tbsp of the dressing over the salad and toss until well combined. Cover and refrigerate until ready to serve. Toss the chopped romaine and spring mix together in a large ziploc bag.
SERVE 2 ¼ cups salad over 2 cups of lettuce mix and 1 additional tbsp of dressing.