Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 6 cups baby spinach or mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, sliced into half-moons
  • 1 medium avocado, diced
  • 1/4 cup shredded carrots
  • 1/4 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 small clove garlic, minced
  • 1/4 tsp salt

Instructions:

  1. Pat the chicken breasts dry with a paper towel. Rub with 2 tbsp olive oil, salt, pepper, and garlic powder.
  2. Heat a grill pan or non-stick skillet over medium-high heat. Cook chicken for 6–7 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
  3. In a large mixing bowl, toss together the spinach, cherry tomatoes, cucumber, and shredded carrots.
  4. Gently fold in the diced avocado and crumbled feta cheese.
  5. In a jar or small bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, honey, minced garlic, and salt until emulsified.
  6. Drizzle the dressing over the salad and top with the sliced grilled chicken.