Preheat a grill or skillet over medium-high heat. Season your chicken with salt and pepper, then cook for 6-7 minutes per side until golden brown and cooked through. Aim for an internal temperature of 165°F for safety.

While the chicken is cooking, whisk together the Sriracha, lime juice, olive oil, and honey in a bowl. Feel free to adjust the Sriracha based on how spicy you want your dressing to be.

Once the chicken cools slightly, chop it into bite-sized pieces. Slice the red bell pepper and chop the fresh cilantro.

In a large bowl, layer the mixed greens as a beautiful and crunchy base. Add the chopped chicken, bell pepper, and cilantro.

Drizzle your homemade dressing over the salad and toss gently to ensure every ingredient is coated.

Enjoy your salad right away for the freshest taste or chill it in the refrigerator if you’d like to serve it later.

Optional: Add sliced avocado on top for creaminess!