Ingredients:

  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon paprika (5 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 6 cups mixed greens (e.g., arugula, spinach, romaine) (about 200 g)
  • 1 cup cherry tomatoes, halved (about 150 g)
  • 1 cucumber, sliced (medium) (about 200 g)
  • ½ red onion, thinly sliced (about 50 g)
  • ½ cup crumbled feta cheese (about 75 g)
  • ½ avocado, sliced
  • ½ cup plain Greek yogurt (120 g)
  • 2 tablespoons mayonnaise (30 g)
  • 1 tablespoon Dijon mustard (15 g)
  • 1 tablespoon honey (15 g)
  • 1 tablespoon apple cider vinegar (15 mL)
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Add the chicken breasts, ensuring they are fully coated. Marinate for at least 30 minutes.
  2. In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth. Season with salt and pepper to taste. Set aside.
  3. Preheat the grill or grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.
  4. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese. Slice the grilled chicken and place on top of the salad. Drizzle with creamy dressing and top with avocado slices.
  5. Toss lightly if desired, and serve immediately.