Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 6 cups mixed baby greens
  • 1 cup cherry tomatoes
  • 1 cup English cucumber
  • 1/4 cup red onion
  • 1/4 cup crumbled feta cheese
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic
  • pinch of salt
  • pinch of pepper

Instructions:

  1. Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, garlic powder, paprika, salt, and pepper.
  2. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side until a mahogany crust forms and the internal temperature reaches 165°F (74°C).
  3. Remove chicken from heat and let rest for 5 minutes to retain juices.
  4. While chicken rests, combine mixed baby greens, halved cherry tomatoes, sliced cucumbers, and shaved red onion in a large bowl. Toss gently.
  5. In a small jar or bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  6. Slice the rested chicken and place atop the garden base. Drizzle with the honey-lemon vinaigrette and top with crumbled feta cheese.