Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon paprika (5 g)
  • Salt and pepper to taste
  • 8 cups mixed salad greens (e.g., spinach, arugula, romaine) (about 240 g)
  • 1 cup cherry tomatoes, halved (about 150 g)
  • 1 cucumber, diced (about 200 g)
  • 1 red bell pepper, sliced (about 150 g)
  • 1/2 red onion, thinly sliced (about 50 g)
  • 1 avocado, sliced (optional)
  • 1/4 cup olive oil (60 mL)
  • 2 tablespoons balsamic vinegar (30 mL)
  • 1 tablespoon Dijon mustard (15 g)
  • 1 teaspoon honey (5 g)
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Add chicken breasts to the bowl and coat evenly. Marinate for 30 minutes.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Set aside.
  3. Preheat the grill to medium-high heat. Place the marinated chicken on the grill. Cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
  4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion. Add sliced chicken on top.
  5. Drizzle the prepared dressing over the salad. Toss gently to combine before serving.