Ingredients:

For the Salad:

2 boneless, skinless chicken breasts

Salt and black pepper to taste

1 tablespoon avocado oil (for grilling)

6 cups mixed salad greens (lettuce, spinach, arugula, etc.)

1 cup cherry tomatoes, halved

1 cucumber, sliced

Optional: Red onion slices, avocado slices

For the Olive Oil Dressing:

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

Salt and black pepper to taste

Instructions:

Prepare the Chicken: Season the chicken breasts with salt and black pepper.

Grill the Chicken: Heat a grill or grill pan over medium-high heat. Brush the chicken breasts with avocado oil and grill for about 6-8 minutes per side or until fully cooked. The internal temperature should reach 165°F (74°C).

Let Chicken Rest: Allow the grilled chicken to rest for a few minutes before slicing it into thin strips.

Prepare the Salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and any optional ingredients like red onion slices or avocado.

Make the Olive Oil Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Assemble the Salad: Drizzle the olive oil dressing over the salad and toss gently to coat the ingredients evenly.

Add Grilled Chicken: Arrange the sliced grilled chicken on top of the salad.

Serve: Divide the salad among plates and serve immediately.