Start by seasoning the chicken breasts with salt and pepper. Grill them over medium heat in a skillet or grill pan for about 6-8 minutes per side, until juices run clear and they have a nice char. Let rest for 5 minutes, then slice into strips.
Meanwhile, place the eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Transfer eggs to a bowl of ice water to cool, then peel and set aside.
Slice the cheese into manageable pieces, about ¼ inch thick, and set aside.
Toast the mixed nuts in a dry skillet over medium heat for about 3-4 minutes until fragrant and slightly golden. Keep an eye on them to prevent burning.
Wash and thinly slice the cucumber, halve the cherry tomatoes, and slice the bell pepper into strips. Arrange them in small piles or containers for easy assembly.
Place all prepared ingredients—sliced chicken, cheese, nuts, veggies, peeled eggs, and berries—on a large platter. Use small bowls to serve the hummus or yogurt dip in the center or on the side.
Garnish the platter with fresh herbs or a squeeze of lemon if desired. Serve immediately, or cover lightly and refrigerate for up to 2 hours for freshness.
