Instructions
Step 1. Chicken:
- Pat chicken breasts dry with paper towels, then season with salt, pepper and garlic powder.
- Heat a large grill pan or skillet over medium-high heat. Add 1 tablespoon of olive oil, then turn the heat down to medium.
- Add the chicken breasts, making sure not to crowd the pan. Cook until chicken is cooked through to 165℉, about 6-8 minutes per side.
- Transfer to a plate, and let rest for 5 minutes. (Alternatively, you could cook chicken on an outdoor grill, in the air fryer, or oven).
Step 2. Salad:
- While the chicken is cooking, toss together the mixed greens and arugula and arrange on a platter or in a large bowl.
- Top with the cherry tomatoes, mozzarella, avocado slices, and red onion slices.
- Slice the chicken and arrange it on top of the salad. Garnish with fresh basil.
Step 3. Balsamic Dressing:
- Whisk together salad dressing ingredients in a medium bowl, or shake together in a sealed mason jar. Set aside.
- Drizzle balsamic dressing over the salad just before serving.