1. In a small bowl, combine all lemon vinaigrette ingredients (1 small minced garlic clove, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 lemon juiced, 1/4 cup olive oil, salt, and pepper) and whisk until combined. Adjust seasoning to your taste and set aside.
2. Build the salad in a large bowl with washed and chopped romaine lettuce on the bottom, topped with sliced cucumber, diced tomato, finely sliced red onion, cubed avocado, sunflower seed kernels, and dried cranberries.
3. Dress the salad with the lemon vinaigrette and toss. Season with a little more salt and pepper if needed.
4. For the chicken, start by butterflying the chicken breast and pounding it until it’s 1/4 inch thin. Season both sides with salt and pepper.
5. In a pan on medium heat, add 1 Tbsp olive oil and sear the chicken for about 3 minutes per side. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. Remove from the pan and set aside.
6. Next, reduce the heat to low, add 2 Tbsp butter and 1 Tbsp minced garlic to the pan. Sauté until fragrant for about 1-2 minutes.
7. Add the cooked chicken back to the pan for 30 seconds to coat it in the garlic butter, then add 1/4 cup chopped cilantro.
8. Slice the chicken into strips and place on top of the prepared salad. Optionally, garnish with extra cilantro. Enjoy!
