Step 1: Prepare the Chicken

• Start by seasoning your chicken breasts. Drizzle them with a little olive oil, then season generously with salt, pepper, and any other spices you like (garlic powder, paprika, or dried herbs work great). Massage the seasoning into the chicken so it’s evenly coated.
• Preheat your grill or grill pan to medium-high heat. If you’re using a grill pan, add a little olive oil to prevent sticking.
• Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). The chicken should have nice grill marks and be juicy on the inside.
• Once cooked, let the chicken rest for 5 minutes before slicing. This helps retain all the juices inside the meat.

Step 2: Make the Lemon Vinaigrette

• In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper. This is the base of your vinaigrette. It’s so simple but packed with flavor.
• Slowly drizzle in the olive oil while continuing to whisk. This will help emulsify the dressing and make it nice and smooth.
• Taste the dressing and adjust the seasoning if needed—add more salt, pepper, or honey to suit your preferences.

Step 3: Prepare the Salad

• While the chicken is grilling, prep your salad ingredients. Slice the avocado, cucumber, and red onion. Halve the cherry tomatoes.
• In a large bowl, combine the mixed greens, avocado slices, cucumber, red onion, and cherry tomatoes. If you’re using feta cheese, sprinkle that in as well for a little extra flavor and texture.

Step 4: Assemble the Salad

• Once the chicken is rested and sliced, add it to the salad.
• Drizzle the lemon vinaigrette over the top of the salad, and toss everything gently to coat. You want each bite to be covered in that bright, tangy dressing.
• Give the salad a final taste, and adjust the seasoning if necessary. If you like a little extra zing, add a squeeze of lemon juice directly on top.