1. Remove the chicken from the refrigerator at least 30 minutes before grilling.
2. While the chicken gets to room temperature, spread it with the avocado oil and then sprinkle it with the garlic powder, salt, and pepper.
3. As the cooking time approaches, preheat the grill to medium-high heat.
4. Once the grill is hot, place the chicken on the grill to cook for 3 to 5 minutes per side.
5. Once cooked, remove the chicken from the grill and place it on a plate, wrap it in aluminum foil, and let it rest for 5 to 10 minutes.
6. While the chicken rests, prepare the salad ingredients by placing 1 cup of spring mix greens, 1 cup of spinach, half a cup of tomatoes, and 2 tablespoons of avocado in 5 different air-tight containers.
7. Then make the dressing by combining olive oil, lemon juice, wholegrain mustard, and honey in a jar or bowl, shaking or stirring together to combine, and then store it in the fridge.
8. Once the chicken has rested, slice it into pieces, and place 1 chicken breast in each air-tight salad container, seal them, and place them in the fridge.
9. When ready to enjoy a serving, remove a salad container from the fridge, top it with a fifth of the dressing, and dig in!
