Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 oz / 170-225g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 6 oz mixed greens (170g)
  • 1 cup strawberries, hulled and sliced (approx. 150g)
  • 1 cup blueberries (approx. 140g)
  • 1/2 cup raspberries (approx. 60g)
  • 1/2 cup toasted pecans, chopped (approx. 50g)
  • 1/4 cup crumbled feta cheese (optional, approx. 30g)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons lime juice (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1/2 teaspoon Dijon mustard (2.5 ml)
  • Salt and pepper to taste

Instructions:

  1. Combine olive oil, lemon juice, garlic powder, salt, and pepper in a bowl. Add chicken breasts and toss to coat. Marinate for at least 15 minutes.
  2. Wash and dry mixed greens. Combine with strawberries, blueberries, raspberries, pecans, and feta cheese (if using) in a large bowl.
  3. Preheat grill to medium-high heat. Grill chicken breasts for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  4. In a small bowl, whisk together olive oil, lime juice, honey, and Dijon mustard. Season with salt and pepper to taste.
  5. Slice the grilled chicken breasts. Divide the salad mixture among four plates. Top with sliced chicken and drizzle with honey-lime dressing. Serve immediately.