For the Salad:

• 2 boneless, skinless chicken breasts
• 1 ripe avocado, sliced
• 4 cups mixed salad greens (or romaine)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• Optional: cucumber, radish, fresh herbs (parsley, basil, cilantro)

For the Marinade:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• ½ tsp paprika
• Salt and pepper to taste

For the Dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice or balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste