For the Salad:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups mixed greens (such as romaine, arugula, and spinach)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup crumbled feta or goat cheese (optional)

For the Honey Mustard Dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• pinch of salt and black pepper