A light and healthy meal combining tender grilled chicken with a crisp salad and a tangy creamy herb sauce.

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

4 cups mixed greens (lettuce, spinach, arugula, etc.)

1 cucumber, sliced

1 pint cherry tomatoes, halved

1/4 red onion, thinly sliced

1/4 cup feta cheese, crumbled

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

1/2 cup Greek yogurt

2 tablespoons mayonnaise

1 tablespoon fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 teaspoon lemon juice

1 garlic clove, minced

Salt and pepper to taste

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Preheat your grill or grill pan to medium-high heat.
In a small bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture generously over the chicken breasts.
Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center.
While the chicken grills, prepare the salad. In a large bowl, toss together the mixed greens, cucumber, tomatoes, red onion, and feta cheese. Drizzle with olive oil, lemon juice, and season with salt and pepper.
To make the creamy herb sauce, whisk together Greek yogurt, mayonnaise, parsley, dill, lemon juice, garlic, salt, and pepper in a small bowl.
Once the chicken is cooked, let it rest for a few minutes before slicing it.
Serve the grilled chicken slices on top of the salad and drizzle with the creamy herb sauce.

For a dairy-free version, swap Greek yogurt and mayonnaise for coconut yogurt and plant-based mayo.

If you prefer a spicy twist, add chili flakes or hot sauce to the creamy herb sauce.

For added crunch, toss in avocado, bell peppers, or carrots to the salad.

Grilled vegetables such as zucchini, asparagus, or bell peppers pair well with the chicken for a more filling meal.