📖 Instructions

1. First things first, let's get our protein ready. If you're using chicken breast, pat it dry with a paper towel. This helps it get a nice sear. Season both sides generously with a pinch of salt, a good grind of black pepper, and if you like a little kick, a sprinkle of garlic powder and paprika. Make sure it's coated evenly.
2. Heat a medium-sized non-stick skillet over medium-high heat. Add a tablespoon of olive oil. Once the oil shimmers, carefully place the seasoned chicken breast into the pan. Let it cook undisturbed for about 5-7 minutes per side, or until it's golden brown and cooked through (internal temperature should reach 165°F or 74°C). Don't overcrowd the pan; if you're making more, cook in batches. Once done, remove it from the pan and let it rest on a cutting board for a few minutes. This keeps it juicy.
3. While the chicken is cooking or resting, let's prepare our veggies. Wash and dry all your produce. Halve the cherry tomatoes and slice the cucumber into thin rounds or half-moons. If you're using bell peppers, deseed them and slice them into thin strips. Arrange these colorful vegetables neatly on your dinner plate.
4. Now for the star of the show: the avocado! Choose a ripe, but not overly soft, avocado. Carefully slice it in half lengthwise around the pit. Twist the two halves apart. Gently tap your knife into the pit and twist to remove it. You can either scoop out the flesh with a spoon and slice it, or make lengthwise cuts directly in the skin and then scoop out the beautiful slices onto your plate.
5. Prepare the dressing if you're making it fresh. In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of apple cider vinegar (or lemon juice for a brighter taste!), a pinch of salt, and a dash of pepper. A tiny bit of Dijon mustard can add a lovely tang if you're feeling fancy.
6. Once the chicken has rested, slice it against the grain into bite-sized pieces or thin strips. Arrange these chicken slices artfully on your plate alongside the avocado and mixed greens. If you prefer, you can flake canned tuna or chickpeas and add them instead.
7. Drizzle your homemade dressing over the entire plate. Don't go overboard; a little goes a long way to enhance the natural flavors. If you're using a store-bought dressing, use it sparingly. Garnish with a sprinkle of fresh chopped cilantro, parsley, or a few red pepper flakes for a little visual appeal and a tiny bit of heat.
8. Serve immediately and enjoy your vibrant, healthy, and incredibly satisfying dinner plate! This meal is best enjoyed fresh to appreciate the crispness of the veggies and the creaminess of the avocado.