• I like to pound the chicken breasts with a meat tenderizer so they are all even in thickness. In a bowl, whisk together the smoked paprika, oregano, garlic powder, onion powder, a big pinch of salt and pepper and the crushed red pepper. Sprinkle it all over the chicken on both sides.
• Heat the olive oil in a nonstick skillet over medium heat. Once hot, add the chicken and cook until deep in color on both sides - about 3 to 5 minutes per side. I like to use thin chicken breasts so the chicken is fully cooked in the skillet - to an internal temperature of 165 degrees F. You can also grill the chicken or bake it or cook it however is easiest for you!
• Once the chicken is done, let it rest for 10 minutes. Then cut it into chunks.
• In a bowl, toss the iceberg lettuce with a pinch of salt and pepper. Toss with the tomatoes, cucumber, avocado, red onion and feta. Add on the chicken. Drizzle with the vinaigrette and serve!

raspberry chipotle vinaigrette

• In a bowl, whisk together the lime juice, jam, garlic, salt, pepper and chipotle chili powder. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!