1. Preheat your grill to medium-high heat. I find that a hot, well-cleaned grill gives the chicken those beautiful grill marks and smoky flavor I love.
2. In a small bowl, mix 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Brush this mixture over both sides of the chicken breasts.
3. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. I often use a meat thermometer to ensure perfect doneness without overcooking—something I learned from my grandma’s patience with her recipes.
4. While the chicken grills, prepare your vegetables: wash and dry the salad greens, halve the cherry tomatoes, slice the cucumber and red onion, and slice the avocado.
5. Once the chicken is cooked, transfer it to a cutting board and let it rest for 5 minutes. This helps keep it juicy. Then, slice it into strips or bite-sized pieces.
6. In a large salad bowl, combine the greens, tomatoes, cucumber, onion, and avocado. Toss gently to mix.
7. Add the sliced grilled chicken on top, sprinkle with feta cheese and chopped herbs if using.
8. Drizzle your favorite vinaigrette or a simple lemon-olive oil dressing over the salad. Toss gently again to coat everything evenly.
9. Serve immediately, garnished with extra herbs if desired. I love serving this with a crusty bread or a side of roasted sweet potatoes for a complete meal.

One tip I swear by from my time helping in my grandma’s kitchen: always rest the chicken after grilling. It keeps it juicy and flavorful. Also, don’t be afraid to experiment with different vegetables or herbs—you might discover your new favorite combination just like I did!