Chopped Greens / Tomato / Cucumber / Avocado / Chicken Recipe

Rinse and dry mixed greens thoroughly. Place 6 cups of chopped greens in a large salad bowl or on a platter.

Core and chop tomatoes into roughly 1/2-inch pieces (about 1½ cups). Scatter evenly over the greens.

Chop the cucumber into 1/2-inch pieces (about 1 cup). Add to the bowl with the tomatoes.

Dice the ripe avocado into 1/2-inch pieces and gently fold into the salad base just before serving to avoid browning.

Prepare the chicken

Pat the chicken breast dry with paper towels. If the breast is thick, butterfly or pound it to an even 1/2-inch thickness so it cooks evenly.

Rub 1 tablespoon olive oil over the chicken. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika (optional). Let rest 5–10 minutes while you heat the pan.

Heat a large skillet over medium-high heat until hot. Add a small drizzle of oil or spray. Place the chicken in the skillet and cook undisturbed 4–5 minutes until a golden crust forms.

Flip the chicken and cook 3–5 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat and transfer to a cutting board. Let rest 5 minutes.

Slice the chicken across the grain into 1/4-inch thick strips or bite-sized pieces. Arrange on top of the salad when ready to serve.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon honey.

Whisk vigorously or shake in a jar until emulsified. Taste and season with salt and freshly ground black pepper to taste (start with 1/4 teaspoon salt and 1/8 teaspoon pepper and adjust).

If the dressing is too sharp, add an extra 1/2 teaspoon honey or 1/2 teaspoon olive oil and whisk again.

Drizzle about half of the dressing over the assembled salad and gently toss to combine, taking care not to mash the avocado. Add more dressing if desired.

Top the salad with the sliced chicken. Sprinkle 2 tablespoons chopped parsley or cilantro and 2 tablespoons toasted seeds or nuts if using.

Serve immediately. If holding for a short time, keep dressing separate and add just before serving to maintain crispness.