In a small bowl or jar whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning.

Assemble the salad

In a large bowl combine 4 cups mixed baby greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup very thinly sliced red onion. Drizzle the dressing over the salad and toss gently to coat. Sprinkle 1/2 cup crumbled feta and 1/3 cup toasted chopped walnuts over the top just before serving.

Entrée (Pan-seared chicken with herb butter)

Prep the chicken

Pat 4 chicken breasts dry with paper towels. Season both sides evenly with 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder. Lightly dust both sides with 2 tablespoons all-purpose flour and shake off excess.

Sear the chicken

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil is shimmering, add the chicken breasts (work in batches if necessary so they do not crowd). Sear 4-5 minutes on the first side without moving until a golden crust forms, then flip and sear the other side 3-4 minutes until golden. Reduce heat to medium-low if the exterior browns too quickly.

Finish cooking and make herb butter

Add 3 tablespoons unsalted butter, 1 tablespoon finely chopped parsley, 1 teaspoon chopped fresh thyme, 1 clove minced garlic and 1 tablespoon lemon juice to the pan around the chicken. Spoon the melted herb butter over the chicken repeatedly and continue cooking until an instant-read thermometer inserted into the thickest part reads 165°F (about 3-6 more minutes, depending on thickness). Transfer chicken to a plate and let rest 5 minutes, spooning pan juices over the top to keep moist.

Side (Garlic roasted baby potatoes)

Prep and roast potatoes

Preheat oven to 425°F (220°C). Toss 1.5 lbs baby potatoes with 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried), 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper on a rimmed baking sheet in a single layer. Roast for 25-30 minutes, turning once halfway through, until potatoes are golden and tender when pierced with a fork.

Finish and serve

If desired, sprinkle 2 tablespoons grated Parmesan cheese over hot potatoes and return to the oven for 2 minutes to melt. Remove from oven and transfer to a serving bowl. Taste and adjust seasoning.