Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs or 680 g)
  • 2 tablespoons olive oil (30 mL)
  • 2 tablespoons chili powder (30 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • Salt and pepper to taste
  • 4 cups mixed salad greens (about 150 g)
  • 6 slices crispy bacon
  • 1 cup cherry tomatoes, halved (about 150 g)
  • 1 small cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 2 tablespoons balsamic vinaigrette (30 mL)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine olive oil, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper to create the marinade.
  3. Coat the chicken thighs in the marinade, ensuring they are evenly covered.
  4. Place the marinated chicken on a baking sheet and bake for 20-25 minutes, or until fully cooked (internal temperature of 165°F or 74°C).
  5. Meanwhile, cook the bacon in a frying pan over medium heat until crispy. Remove and crumble.
  6. In a large mixing bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, feta cheese, and crumbled bacon.
  7. Drizzle the salad with balsamic vinaigrette and toss gently.
  8. Once the chicken is done, let it rest for a few minutes, then slice it.
  9. Serve the sliced chicken on top of the salad.