Golden, juicy chicken breast gets seared until deeply browned, then sliced thick over a big bowl of mixed greens for a salad that actually eats like a meal. Creamy avocado, juicy cherry tomatoes, and crisp cucumber bring color and texture, while a bright, olive oil–based dressing with Dijon and apple cider vinegar ties everything together without weighing it down. A scatter of fresh parsley at the end adds a clean, herby finish. Lean protein, good fats, and plenty of vegetables make this the kind of everyday plate that fits naturally into a Mediterranean way of eating. It's fast enough for a weeknight but polished enough to serve to guests, and the leftovers hold up beautifully for next-day lunch.
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Pat the chicken breasts dry with paper towels and season all over with the salt, black pepper, and garlic powder.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan.
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