Grilled Chicken and Vegetable Salad

1.Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).

2.In a small bowl, mix 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts.

3.Place the chicken on the preheated grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks. Remove from grill and let rest for 5 minutes.

4.While the chicken rests, prepare the salad. In a large bowl, combine mixed greens, cucumber slices, red bell pepper, carrot, cherry tomatoes, red onion, and chopped parsley.

5.In a small bowl or jar, whisk together the dressing ingredients: extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.

6.Slice the rested grilled chicken breasts into thin strips.

7.Drizzle the dressing over the salad and toss gently to combine.

8.Divide the salad onto two plates or bowls and top each with the sliced grilled chicken.

9.Serve immediately for the freshest taste, or refrigerate the components separately for up to 2 days for meal prep.