Season the chicken with oregano, onion flakes, garlic, paprika, sea salt, and black pepper.
2 chicken breasts, ½ tsp. oregano, ½ tbsp. dried onion flakes, ½ tbsp. garlic powder, ½ tbsp. paprika, Sea salt and freshly ground black pepper
Heat cooking fat over medium-high heat.
Cooking fat
Sear chicken breasts in the skillet. And cook until no longer pink, 6 to 8 minutes per side, and let rest for 4 to 5 minutes.
Slice the chicken breast, and set aside.
In a bowl, combine all the ingredients for the balsamic dressing, and whisk until well emulsified.
½ cup olive oil, ¼ cup balsamic vinegar, 1 tbsp. fresh lemon juice, 2 tbsp. apple cider vinegar, 2 tbsp. fresh parsley, 2 tsp. fresh basil, 1 tsp. dried oregano, 1 garlic clove, Sea salt and freshly ground black pepper
In a salad bowl, combine the mixed greens, bell pepper, grape tomatoes, red onion, and avocado.
8 cups mixed greens, 1 bell pepper, 1 cup grape tomatoes, ½ red onion, 1 avocado
Top with chicken and bacon, and drizzle the dressing over the salad.
5 bacon slices
Give everything a gentle toss and serve.