For the Chicken:

• 1 lb boneless skinless chicken breasts or thighs
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ tsp smoked paprika
• ¼ tsp garlic powder

For the Hot Honey Glaze:

• 3 tbsp honey
• 1½ tsp hot sauce (adjust to taste)
• ½ tsp red pepper flakes (optional)

For the Salad Base:

• 5 oz mixed salad greens or romaine
• ½ red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ½ cup shredded carrots
• 1 avocado, sliced

Optional Toppings:

• ¼ cup crumbled feta (omit for dairy-free)
• 2 tbsp roasted sunflower seeds or chopped pecans
• Fresh herbs like parsley or cilantro

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste