Ingredients:

• 4 cups mixed greens (such as romaine, spinach, and arugula)

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• 1 red bell pepper, sliced

• 1/4 red onion, thinly sliced

• 1 avocado, diced

• 1/4 cup feta cheese, crumbled (optional)

• 1/4 cup roasted sunflower seeds

• 1/4 cup dried cranberries

• 2 grilled chicken breasts, sliced

Dressing:

• 1/4 cup extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 garlic clove, minced

• Salt and pepper to taste

Directions:

1. Prepare the Salad:

   • In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, avocado, feta cheese (if using), sunflower seeds, and dried cranberries.

2. Prepare the Chicken:

   • Season the chicken breasts with salt, pepper, and a bit of olive oil. Grill over medium-high heat for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice into strips.

3. Make the Dressing:

   • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

4. Toss the Salad:

   • Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated with the dressing.

5. Add the Chicken:

   • Top the salad with the grilled chicken slices.

6. Serve:

   • Serve immediately as a hearty and nutritious lunch option. This salad is perfect for a filling meal that combines fresh vegetables and lean protein.

Nutrition Information (per serving):

• Calories: 400

• Fat: 22g

• Protein: 30g

• Carbohydrates: 20g

• Fiber: 6g

Enjoy this fresh garden tossed salad with grilled chicken, perfect for a delicious and balanced lunch!