• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil, plus extra for grilling
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 6 cups mixed salad greens (I like a blend of baby spinach, arugula, and romaine)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese (optional, but it adds such a lovely tang!)
• 1/4 cup toasted walnuts or pecans (for crunch)
• For the dressing:
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Substitution tips: If you don’t have chicken breasts, boneless thighs work beautifully and stay juicy. For a dairy-free option, swap feta for avocado slices or omit cheese altogether. And if nuts aren’t your thing, sunflower seeds or pumpkin seeds make a great alternative.