# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 10.5 ounces)
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika
→ Salad Greens
07 - 4 cups mixed salad greens (arugula, baby spinach, romaine)
08 - ½ cup cherry tomatoes, halved
09 - ¼ cup thinly sliced red onion
10 - ½ cucumber, thinly sliced
11 - ¼ cup crumbled feta cheese (optional)
→ Dressing
12 - 2 tablespoons extra virgin olive oil
13 - 1 tablespoon balsamic vinegar
14 - 1 teaspoon Dijon mustard
15 - ½ teaspoon honey
16 - Salt and black pepper, to taste
# Steps:
01 - Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove from skillet and rest for 2 to 3 minutes.
03 - Combine extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl. Whisk until emulsified.
04 - In a large bowl, toss mixed salad greens, cherry tomatoes, red onion, cucumber, and optional feta cheese with the dressing until evenly coated.
05 - Slice the rested chicken thinly. Arrange over the dressed salad greens and serve immediately.
