Let’s make a salad that’s anything but boring! Fire up your grill (or a grill pan) to medium-high—about 400°F (200°C). Rub the chicken breasts with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper—get ‘em seasoned and ready!
Grill the chicken for 6-7 minutes per side—until it’s golden and hits 165°F (74°C) inside. You’ll hear that sizzle and smell that smoky goodness—oh yeah, it’s happening!
Let the chicken rest for 5 minutes—keeps it juicy! Then slice it into strips—nice and thin so every bite’s perfect.
While the chicken’s grilling, toss the mixed greens into a big bowl—spread ‘em out like a green canvas! Add the cherry tomatoes, cucumber slices, red onion, and crumbled feta—look at all that color popping!
Drizzle the remaining tablespoon of olive oil over the veggies—just a little shine! Then pour on the balsamic vinaigrette—give it a good toss so everything’s coated and happy.
Lay those grilled chicken slices right on top—arrange ‘em pretty or just pile ‘em on, your style! Give it one last sprinkle of salt and pepper if it’s calling for it.
Serve it up fresh—perfect for lunch, dinner, or whenever you need something light but filling. Grab a fork and dive in—this is crisp, smoky, and oh-so-satisfying!