1. For the chicken marinade:

• 2 boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp honey (optional)
• Salt and pepper to taste

2. For the salad:

• 6 cups romaine or mixed greens
• 1 cup cherry tomatoes, halved
• ½ cucumber, thinly sliced
• ¼ red onion, thinly sliced
• 1 avocado, sliced
• ½ cup feta or goat cheese, crumbled
• ½ cup grilled corn or bell peppers (optional)
• 2 tbsp toasted sunflower seeds or almonds

3. For the vinaigrette:

• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced
• Salt and pepper to taste