Pesto Chicken and Avocado Salad

Trim your chicken breasts of any fat.
Add the chicken, spinach-basil pesto, all-purpose seasoning, and dijon mustard to a large bowl or Ziploc bag.
Mix everything around until the chicken is completely covered in pesto and seasonings; marinate (covered) in the refrigerator for at least 1 hour.
While the chicken is marinating, chop your greens and wash/dry them using a salad spinner.
Season them with a bit of black pepper if preferred.
Slice grape tomatoes in half, and season with a pinch of salt.
Slice the red onion into rings or chop them into small cuts. Add to a deli container and cover with cold water.
This helps create a milder raw onion flavor - perfect for eating raw on salads or burgers.
Store all of your prepared fruits and vegetables in the refrigerator, in separate containers, until the protein is ready.
Fully cook your marinated chicken using a skillet or air fryer.
Remove from heat and let the chicken rest for at least 5 minutes before slicing into it.
In a bowl, assemble your salad with the lettuce mix, pesto chicken, tomatoes, and onions.
Slice half of an avocado for each bowl and add to the salad. Top with the goat cheese.
Either toss with your favorite dressing or leave it on the side. I recommend my High Protein Ranch Dressing, whipped with just a little more pesto for pizzaz.
Serve immediately. Enjoy!