1. Remove chicken from the fridge 30 minutes before cooking.
2. While the chicken gets to room temperature, heat the grill to medium-high heat, season the chicken with salt, pepper, cayenne pepper, and garlic powder on both sides, and prep the salad vegetables.
3. Once the grill is hot, add the chicken to it, cooking it for 5 to 7 minutes per side, until it's cooked through, reaches an internal temperature of 165° and the juices run clear.
4. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes.
5. While the chicken rests, compile the salad by placing the leafy greens, cherry tomatoes, red onions, and avocado in a bowl.
6. Mix the salad dressing, olive oil, lime juice, and minced garlic, together in a container.
7. Once the dressing is mixed, pour it over the salad vegetables and toss.
8. Once salad is tossed, divide it into bowls, add sliced chicken on top, then serve, and enjoy!
