Baked Chicken Breast Salad with Lemon Vinaigrette

1.Preheat your oven to 400°F (200°C).

2.Pat the chicken breasts dry with paper towels. Rub them with 1/2 tablespoon olive oil, then season evenly with salt, black pepper, and garlic powder on both sides.

3.Place the chicken breasts on a baking sheet lined with parchment paper or a lightly greased baking dish.

4.Bake the chicken breasts in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

5.Remove the chicken from the oven and let it rest for 5 minutes before slicing thinly against the grain.

6.While the chicken is baking, prepare the lemon vinaigrette: In a small bowl, whisk together the fresh lemon juice, Dijon mustard, minced garlic, and honey (if using). Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing emulsifies. Season with salt and freshly ground black pepper to taste.

7.In a large salad bowl, combine the mixed lettuce leaves, thinly sliced red onion, cherry tomatoes, and cucumber slices.

8.Drizzle half of the lemon vinaigrette over the salad and toss gently to coat the vegetables evenly.

9.Arrange the sliced baked chicken breast on top of the dressed salad.

10.Sprinkle crumbled feta cheese over the salad if using, then drizzle the remaining vinaigrette over the chicken and salad for extra flavor.

11.Serve immediately as a light, low-carb dinner option.