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Pat the chicken breasts dry and rub them with olive oil, garlic powder, paprika, oregano, salt, and pepper.
Preheat a grill or grill pan to medium-high heat. Cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
Assemble the Salad:
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Toss gently to mix.
Make the Dressing:
Whisk together olive oil, balsamic vinegar (or lemon juice), Dijon mustard, honey, salt, and pepper in a small bowl until emulsified. Adjust seasoning to taste.
Combine and Serve:
Place the grilled chicken slices on top of the salad. Drizzle the dressing over the salad and toss lightly to coat. Garnish with feta cheese and toasted nuts or seeds, if desired.
Serving and Storage Tips:
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