Grilled Chicken and Avocado Salad

1.In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.

2.Rub the chicken breasts with olive oil, salt, pepper, and oregano. Preheat a grill or grill pan to medium-high heat.

3.Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 75°C and the juices run clear. Remove from heat and let rest for 5 minutes before slicing into strips.

4.In a large serving bowl, toss the mixed greens with half of the vinaigrette.

5.Arrange the sliced grilled chicken, avocado slices, cherry tomatoes, and red onion on top of the greens.

6.Drizzle the remaining vinaigrette over the salad and serve immediately.