In a medium frying pan, heat a splash of olive oil over medium heat. Add the halved Brussels sprouts and sauté for about 5 minutes, stirring occasionally until they start to soften and develop a golden hue.

Once the Brussels sprouts have softened, incorporate the quartered baby Bella mushrooms into the pan. Continue to sauté for another 4-5 minutes until the mushrooms are tender.

After the mushrooms are cooked, stir in the cooked shredded chicken along with the chopped walnuts. Toss everything together until well combined and heated through, about 2-3 minutes.

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

Pour the dressing over the chicken and veggie mixture in the pan. Toss everything thoroughly to ensure each piece is coated with the creamy balsamic sauce. Serve this delightful dish warm.