Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper. Grill or pan-cook the chicken for 6-7 minutes per side, or until golden brown and cooked through. Let it rest for 5 minutes, then slice.
2. Prepare the Salad
In a bowl, mix the diced avocado, halved cherry tomatoes, and chopped cilantro. Optionally, add lettuce or mixed greens for extra crunch and flavor.
3. Make the Dressing
In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, and salt and pepper to taste until smooth.
4. Assemble & Serve
Add the sliced chicken on top of the salad. Drizzle with the homemade dressing and toss gently to combine. Serve immediately and enjoy!
Serving and Storage Tips
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