Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Juice of 1 lemon (about 2 tablespoons)
  • 4 cups mixed greens (spinach, arugula, and lettuce)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • ¼ cup feta cheese, crumbled
  • ¼ cup Kalamata olives, pitted and sliced
  • 3 tablespoons olive oil (for dressing)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey

Instructions:

  1. In a bowl, combine olive oil, garlic powder, paprika, lemon juice, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
  2. In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined.
  4. Preheat the grill to medium-high heat. Cook chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for a few minutes before slicing.
  5. Toss the salad with the dressing, then top with sliced grilled chicken. Serve immediately.