• 2 boneless, skinless chicken breasts (about 6 ounces each)
• 1 tablespoon olive oil, plus extra for grilling
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 6 cups mixed salad greens (arugula, baby spinach, and romaine work beautifully)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup crumbled feta cheese (optional, but adds a lovely tang)
• 1/4 cup toasted pine nuts or sliced almonds (for crunch)
• For the Lemon Vinaigrette:
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/3 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or agave syrup
• 1 small garlic clove, minced
• Salt and pepper, to taste

Substitution tips: If you don’t have fresh lemon, a splash of apple cider vinegar works well in the dressing. For nuts, walnuts or pecans make a nice alternative. And if you prefer, swap the chicken for grilled shrimp or tofu for a vegetarian twist.