Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 6 cups mixed baby greens or romaine
  • 1 cup cherry tomatoes
  • 1 large cucumber
  • 1/2 cup red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pumpkin seeds or slivered almonds
  • 1/3 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • 1 clove garlic

Instructions:

  1. Pat the chicken breasts dry with paper towels. Rub with olive oil and the spice blend (garlic powder, smoked paprika, salt, and pepper).
  2. Preheat grill to medium-high. Sear chicken for 5-7 minutes per side until the internal temperature reaches 160°F (71°C).
  3. Transfer chicken to a cutting board and let it rest for 5 minutes to redistribute juices, then carve into bite-sized strips or cubes.
  4. Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, and minced garlic in a mason jar; shake vigorously for 30 seconds until emulsified.
  5. In a large bowl, toss mixed greens, halved cherry tomatoes, sliced cucumber, and sliced red onion. Drizzle with half of the dressing and toss gently.
  6. Top the salad with the grilled chicken, crumbled feta, and toasted seeds. Drizzle the remaining dressing over the top before serving.