Ingredients:

  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 cups chopped Romaine lettuce or baby spinach
  • 1 cup cooked quinoa or chickpeas
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced cucumber
  • 1/2 cup crumbled feta cheese or goat cheese
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 clove minced garlic

Instructions:

  1. Pat the chicken breasts dry with paper towels. Rub with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper.
  2. Grill chicken over medium-high heat for 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest on a plate for 5–10 minutes before slicing into strips.
  3. In a small jar or bowl, combine olive oil, lemon juice, apple cider vinegar, Dijon mustard, and minced garlic. Shake or whisk until emulsified.
  4. In a large bowl, toss together the greens, quinoa (or chickpeas), cherry tomatoes, and cucumber.
  5. Drizzle half of the dressing over the vegetables and toss gently to coat. Top with sliced grilled chicken, crumbled feta, and toasted pumpkin seeds, then drizzle with the remaining dressing.