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Ingredients For the Salad: 6 cups mixed salad greens (spinach, arugula, romaine, and baby kale) 2 boneless, skinless chicken breasts ½ avocado, diced or sliced ½ cup cherry tomatoes, halved ¼ red onion, thinly sliced ¼ cup shredded carrots ¼ cucumber, thinly sliced 2 tablespoons toasted seeds or nuts (pumpkin seeds or almonds) Optional: crumbled feta, boiled egg slices, or olives For the Marinade (for Chicken): 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon garlic powder ½ teaspoon smoked paprika Salt & black pepper, to taste For the Vinaigrette: 3 tablespoons olive oil 1 tablespoon balsamic vinegar (or apple cider vinegar) 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup 1 small garlic clove, minced Salt & pepper, to taste Instructions Step 1: Marinate the Chicken In a bowl or zip bag, whisk together olive oil, lemon juice, mustard, garlic powder, paprika, salt, and pepper. Add chicken and coat well. Let marinate for at least 10 minutes (or up to 4 hours in the fridge). Step 2: Grill the Chicken Preheat a grill pan or outdoor grill to medium-high. Grill the chicken breasts for about 5–7 minutes per side, depending on thickness, until fully cooked (internal temp should reach 165°F). Let the chicken rest for 5 minutes before slicing into strips. Step 3: Prepare the Salad Base In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumbers, red onions, carrots, avocado, and seeds or nuts. Toss gently to mix. Step 4: Make the Dressing In a small jar or bowl, mix olive oil, vinegar, mustard, honey, garlic, salt, and pepper. Shake or whisk well to emulsify. Step 5: Assemble and Serve Top the salad with the sliced grilled chicken. Drizzle the vinaigrette over the salad just before serving. Toss gently or serve with dressing on the side.