Ingredients:
For the Grilled Chicken:
2 boneless skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
Salt and black pepper to taste
For the Salad:
2 cups mixed greens or sprouts (as seen at the base)
1 cup cherry tomatoes, halved
1 cup cucumber, thick-sliced
¼ cup crumbled feta cheese
1 tbsp chopped chives or green onions
Optional: roasted corn kernels, sunflower seeds
For the Honey Mustard Dressing:
3 tbsp Dijon mustard
2 tbsp honey
1 tbsp apple cider vinegar (or lemon juice)
2 tbsp olive oil
Salt and pepper to taste
Instructions:
- Marinate and Grill Chicken:
Mix olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper in a bowl.
Coat chicken in the spice mix and let it marinate for 15–30 minutes.
Grill or pan-sear the chicken over medium heat for about 5–6 minutes per side or until fully cooked.
Let it rest, then slice.
- Make the Dressing:
Whisk together mustard, honey, vinegar, and olive oil until smooth.
Season with salt and pepper to taste.
- Assemble the Salad:
In a large bowl, lay down greens or sprouts.
Add cucumber slices, tomato halves, feta cheese, and optional corn or seeds.
Top with sliced grilled chicken.
Drizzle with honey mustard dressing.
Garnish with chopped chives.
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