Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) garlic powder
  • 1/2 tsp (2.5 ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 6 cups (approx. 140g) mixed greens (romaine, spinach, spring mix)
  • 1 cup (approx. 150g) cherry tomatoes, halved
  • 1/2 cup (approx. 75g) cucumber, diced
  • 1/2 cup (approx. 50g) red onion, thinly sliced
  • 1/2 cup (approx. 50g) crumbled feta cheese (optional)
  • 1/4 cup (approx. 30g) toasted pecans or walnuts (optional)
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tsp (5 ml) honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Whisk together marinade ingredients in a bowl. Place chicken in a ziplock bag or dish, pour marinade over chicken, and refrigerate for at least 30 minutes (or up to 4 hours).
  2. Preheat grill to medium-high heat (around 375°F/190°C). Clean and lightly oil the grill grates.
  3. Remove chicken from marinade and discard marinade. Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  4. While chicken is grilling, combine mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified.
  6. Slice the grilled chicken into thin strips.
  7. Add sliced chicken to the salad bowl. Pour dressing over the salad and toss gently to combine.
  8. Sprinkle with feta cheese and toasted nuts, if desired. Serve immediately.