In a small bowl or jar whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper until emulsified. Taste and adjust seasoning.

Combine mixed greens, cherry tomatoes, cucumber and red onion in a large bowl. Toss with dressing just before serving to prevent wilting. Sprinkle feta over top if using.

Entree 1 — Pan-Seared Lemon Herb Chicken Breast

Pat chicken breasts dry with paper towels. If very thick, butterfly or gently pound to an even ~1/2–3/4 inch thickness for even cooking.

Season both sides of the chicken with kosher salt, black pepper, garlic powder and lemon zest.

Heat a large skillet over medium-high heat. Add olive oil. When shimmering, add chicken and sear without moving 4–5 minutes until a golden crust forms.

Flip chicken and add butter to the pan. Spoon melted butter over the chicken and continue to cook 4–5 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Remove chicken to a plate and let rest 5 minutes. Stir lemon juice and chopped parsley into pan juices, spoon the lemon-herb butter over chicken before serving.

Entree 2 — Honey-Soy Glazed Chicken Thighs

Season thighs with salt and pepper on both sides.

In a small bowl combine soy sauce, honey, rice vinegar, grated ginger, minced garlic and sesame oil. Stir until honey is dissolved; set aside.

Heat a skillet over medium-high heat and add neutral oil. When hot, place thighs skin-side down (if using skin-on) and cook undisturbed 5–7 minutes until crisp and browned. Flip and cook 4–6 minutes more until nearly cooked through (internal temp ~155–160°F / 68–71°C for carryover).

Reduce heat to medium-low, pour the soy-honey mixture into the pan. Simmer gently, spooning glaze over the thighs, for 2–4 minutes until sauce is thickened and chicken reaches 165°F (74°C).

Remove chicken to a plate, spoon remaining glaze over top. Garnish with sliced scallions and sesame seeds.

Sides — Garlic Mashed Potatoes

Place cubed potatoes and smashed garlic clove in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes and discard garlic clove. Return potatoes to the pot and add butter and warmed milk or cream. Mash until smooth or to desired texture. Season with salt and pepper to taste.

Keep warm until ready to serve alongside the chosen chicken entrees.