Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp honey
  • 1 tbsp Dijon mustard
  • 1 clove minced garlic
  • 1/4 tsp salt
  • 6 cups mixed baby greens
  • 1 cup cherry tomatoes
  • 1 large cucumber
  • 1/2 cup red onion
  • 1 cup shredded carrots
  • 1/4 cup toasted pumpkin seeds

Instructions:

  1. Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, garlic powder, smoked paprika, salt, and pepper. Let the meat sit at room temperature for 10 minutes.
  2. Preheat grill or grill pan to medium-high heat. Sear chicken for 5–6 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing on a bias.
  3. Combine mixed greens, cherry tomatoes, cucumber, red onion, and carrots in a large bowl.
  4. Prepare the vinaigrette by shaking apple cider vinegar, olive oil, honey, Dijon mustard, garlic, and salt in a mason jar. Pour over the vegetables and toss gently.
  5. Divide the dressed greens among four plates. Top each with sliced grilled chicken and a sprinkle of toasted pumpkin seeds.