📖 Instructions

1. First things first, let's prep the chicken. Pat 1.5 lbs of boneless, skinless chicken breasts dry with paper towels. Season generously with salt, pepper, garlic powder, and paprika. Don't be shy with the spices; it's flavour town!
2. Next, preheat your grill to medium-high heat. Once it's hot, place the chicken breasts on the grill grates. Grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure! If you're a bit of a klutz like me and tend to forget things, set a timer!
3. While the chicken is grilling, let's whip up the dressing. In a large bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, salt and pepper to taste. Remember, taste is key; you can adjust the amounts to your preferences. My friend swears by adding a tiny pinch of red pepper flakes, but I'm a bit of a wimp when it comes to spice!
4. Once the chicken is cooked through, remove it from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Then, slice or chop the chicken into bite-sized pieces.
5. Now for the salad! In a large bowl, combine 5 oz of mixed greens (I adore spring mix!), 1 cup cherry tomatoes (halved), and 1/2 cup crumbled feta cheese (optional, but highly recommended!). If using, toss the greens in the salad spinner to remove excess moisture.
6. Gently toss the greens, tomatoes, feta, and grilled chicken with the lemon vinaigrette. Don't overmix; you want everything to be nicely coated but not soggy. Add more dressing if needed! Taste as you go, because sometimes you need to listen to your tastebuds!
7. Serve immediately and enjoy! Garnish with fresh herbs like dill or parsley for an extra touch of elegance (or just because it looks pretty).