For the grilled chicken:

• 2 large boneless, skinless chicken breasts (about 1 lb / 450 g total)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika (or sweet paprika)
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin (optional but recommended)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

For the salad:

• 6 cups mixed salad greens (romaine, spring mix, or baby spinach), washed and dried
• 1 cup cherry or grape tomatoes, halved
• 1 medium cucumber, sliced into half-moons
• 1 small red onion, thinly sliced
• 1 large ripe avocado, sliced or cubed
• 1/3 cup crumbled feta cheese (or goat cheese)
• 1/4 cup toasted pumpkin seeds or sliced almonds
• 1/4 cup fresh cilantro or flat-leaf parsley, roughly chopped

For the dressing:

• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice (or lime juice for a brighter flavor)
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced or grated
• 1 tsp honey or maple syrup
• 1/4 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1–2 tbsp water, as needed to thin

Optional garnish:

• Extra lemon or lime wedges
• Extra herbs (cilantro or parsley)
• Pinch of chili flakes for heat