Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 6 cups mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, sliced
  • 1 cup shredded carrots
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 1 medium avocado, cubed
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Rub both sides with 1 tbsp olive oil, salt, pepper, and garlic powder.
  2. Heat a skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
  3. Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
  4. In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, shredded carrots, red pepper, and red onion. Gently toss to distribute.
  5. Prepare the dressing by combining extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a mason jar. Shake vigorously until emulsified.
  6. Drizzle the dressing over the garden base, toss gently, and top with the sliced seared chicken and cubed avocado.