Grilled Chicken & Avocado Salad with Citrus Vinaigrette

Prepare the chicken: Place 2 pounds of chicken breasts between plastic wrap and gently pound to even thickness (about 3/4 inch). In a bowl, mix 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture over the chicken breasts and let marinate for 15 minutes.

While the chicken marinates, prepare the citrus vinaigrette: Zest the orange, lemon, and lime into a bowl. Juice half of each fruit into the same bowl (you should have about 1/4 cup total juice). Add 1 tablespoon honey and 1 tablespoon Dijon mustard, then whisk while slowly drizzling in 1/4 cup extra virgin olive oil until emulsified. Season with salt and pepper to taste.

Preheat grill to medium-high heat (about 400°F). Once hot, grill the chicken for 5-7 minutes per side until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.

While the chicken cooks, prepare the salad ingredients: Wash and dry 12 cups of mixed greens. Halve 2 cups of cherry tomatoes. Peel and dice 1 large cucumber. Seed and dice 1 large red bell pepper. Thinly slice 1/2 medium red onion. Dice 3 large avocados.

Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown. Remove from heat immediately to prevent burning.

Slice the grilled chicken against the grain into strips.

Assemble the salad: In a large bowl, combine the mixed greens, tomatoes, cucumber, bell pepper, and red onion. Toss with half of the vinaigrette.

Divide the dressed salad among four plates. Top each with equal portions of sliced chicken, diced avocado, toasted pine nuts, and crumbled feta cheese (1.5 ounces per serving).

Drizzle the remaining vinaigrette over each salad and serve immediately.