Chicken Naan Salad

1: Prepare vegetables (cucumber, cherry tomatoes, bell peppers, red onion) and add to a large bowl.

2: Season chicken breast with avocado oil, salt, pepper, onion powder, garlic powder, and dried oregano on both sides.

3: Cook the seasoned chicken in a skillet until the internal temperature reaches 165°F.

4: For the vinaigrette, combine red wine vinegar, olive oil, garlic, salt, black pepper, Dijon mustard, and dried oregano in a jar and shake until combined.

5: For the tzatziki sauce, add white wine vinegar, sugar, olive oil, minced garlic, Greek yogurt, dried dill, oregano, black pepper, sea salt, and lemon juice to a jar and shake until mixed well.

6: Lightly toast the naan bread.

7: Mix the prepared vegetables in the vinaigrette dressing and place on top of the toasted naan.

8: Add slices of cooked chicken and crumbled feta cheese on top.

9: Drizzle tzatziki sauce over the assembled naan and enjoy!