Step 1

In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, salt, and pepper.

Step 2

Coat the chicken breasts with the marinade, ensuring they are well covered.

Step 3

Allow the chicken to marinate in the refrigerator for at least 30 minutes to enhance the flavor.

Step 4

Preheat your grill to medium-high heat.

Step 5

Grill the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Step 6

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.

Step 7

In a large bowl, combine 4 cups of mixed greens, 1 cup of halved cherry tomatoes, 1 sliced cucumber, ½ thinly sliced red onion, and 1 diced bell pepper.

Step 8

Toss the ingredients together to create a fresh, colorful salad base.

Step 9

In a separate bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, and salt and pepper to taste.

Step 10

Mix until the dressing is well combined and emulsified.

Step 11

Place the sliced grilled chicken on top of the salad base.

Step 12

Drizzle the vinaigrette dressing over the salad and toss gently to combine all the ingredients.

Step 13

For extra flavor and texture, sprinkle the salad with ½ cup of crumbled feta cheese, 1 sliced avocado, and ¼ cup of your choice of nuts or seeds.