In a medium bowl or resealable bag combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp Dijon, 1 tsp honey, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Whisk or shake until well combined.

Marinate the chicken

Add the 1 lb chicken breasts to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If pressed for time, 15–20 minutes at room temperature is acceptable.

Cook the chicken

Remove chicken from marinade and let sit 5 minutes at room temperature. Heat a large skillet over medium-high heat and add a thin film of oil. Cook the breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is golden. Alternatively grill over medium-high heat 6–8 minutes per side. Transfer to a cutting board and rest 5–7 minutes.

Slice the chicken

Slice the rested chicken thinly across the grain into 1/4-inch slices. Keep warm or cool to room temperature if serving chilled.

Dressing

In a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/2 tsp black pepper. Whisk vigorously or shake until emulsified. Taste and adjust seasoning. If making ahead, refrigerate up to 3 days and bring to room temperature before using.

Salad Assembly

In a large bowl combine 6 cups mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and sliced avocado. Toss gently with about half the dressing to coat (reserve remaining dressing for serving).

Arrange the sliced marinated chicken on top of the dressed salad. Sprinkle crumbled feta or goat cheese and toasted almonds over the salad.

Drizzle additional dressing as desired and finish with a small pinch of salt and freshly ground black pepper. Serve immediately. Leftovers: keep components separate and refrigerate up to 2 days.