Averie Cooks

Chicken:
-1 Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
-1 Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
-1 Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
-1 To a small bowl, add the remaining ingredients, stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
-1 Bake for about 15 minutes, or until chicken is cooked through (165F) and done.
-1 Allow chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.
Salad:
-1 While chicken bakes, to a large platter or bowl, add the lettuce, and chop the vegetables and add them to the bowl, and optionally add the croutons.
-1 When chicken is done resting, slice it and add it to the bowl. Make sure to get any run off juices from the sheet pan into the salad bowl because there is a ton of flavor in the juices.
Vinaigrette:
-1 To a small jar or container with a lid (a canning jar works great), add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. If it is at all flat, it likely needs more salt. Alternatively, use your favorite store bought vinaigrette or dressing.
-1 Drizzle the vinaigrette over the salad as desired (you may not need all of it), toss to combine, and serve immediately.