Grilled Chicken Salad with Goat Cheese Crostini (Edit recipe)

For the chicken

• 1 - 1.5 lb Skinless Chicken Breast, cut into cutlets
• 3 Tbsp Coconut Aminos, or low-sodium soy sauce or tamari
• 2 Tbsp Avocado Oil, or olive oil
• 2 tsp Dijon Mustard
• 1 - 2 cloves Garlic, minced
• 0.25 tsp Smoked Paprika
• 0.25 tsp Onion Powder
• 0.25 tsp Garlic Powder
• 0.25 tsp Salt, more or less to taste
• 0.25 tsp Black Pepper, more or less to taste

For the salad dressing

• 0.25 cup Avocado Oil
• 3 Tbsp White Wine Vinegar, or more to taste
• 1 tsp Dijon Mustard
• 2 Tbsp Shallot, finely chopped
• 0.25 tsp Salt
• 0.25 tsp Garlic Powder
• 1 pinch Black Pepper

For the goat cheese crostini

• 8 pieces Baguette, slices, or more
• 1 Tbsp Extra Virgin Olive Oil, drizzle
• 4 oz Goat Cheese, at room temperature
• 1 Tbsp Honey, or hot honey, drizzle

For the salad

• 6 - 8 cups Spring Mix Salad Greens Lettuce, or lettuce of choice
• 1 - 2 whole Avocado, sliced or chopped
• 6 - 8 whole Strawberries, sliced or chopped
• 2 - 3 whole Green Onion (Scallion), sliced or chopped
• 0.25 cup Slivered Almonds (Blanched), or sliced, or nuts or seeds of choice