• 1. In a bowl, combine the chicken, olive oil, garlic, parsley, basil, paprika, onion powder, cayenne, salt, and pepper. For added flavor, allow the chicken to marinate 1 hour or overnight.

  2. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.

  3. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and thinly slice the chicken.

  4. In a large salad bowl, toss together the lettuce, strawberries, radishes, and cucumbers. Add the chicken on top of the salad along with the goat cheese, avocado, almonds, and a handful of micro greens. Serve with the honey balsamic (below).

Honey Balsamic Vinaigrette

• 1. In a glass jar, combine the olive oil, balsamic vinegar, apple cider vinegar, honey, cayenne, and a pinch each of salt and pepper. Seal the jar and shake well. Taste and adjust seasonings as needed. Keep stored in the fridge for up to 1 week.