Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp lemon juice

For the Salad:

• 2 cups mixed salad greens (lettuce, spinach, arugula)
• ½ cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ red onion, thinly sliced
• ½ avocado, sliced
• ¼ cup feta cheese (optional)
• ¼ cup croutons (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar or lemon juice
• 1 tsp Dijon mustard
• ½ tsp honey
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Coat the chicken breasts and let them marinate for at least 15 minutes (or overnight for more flavor).
2. Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for about 6-7 minutes per side until fully cooked (internal temperature should reach 165°F or 75°C). Let it rest for a few minutes, then slice it.
3. Prepare the Salad: In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and avocado.
4. Make the Dressing: In a small jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
5. Assemble: Add the sliced grilled chicken on top of the salad. Sprinkle feta cheese and croutons if using. Drizzle with the dressing.
6. Serve & Enjoy!

Would you like any modifications, such as a different dressing or ingredient substitutions?