Grilled Chicken Salad

1: In a small bowl, mix together the avocado oil, dijon mustard, dill, garlic, onion, and smoked paprika until evenly combined.

2: In a mixing bowl, add the chicken tenders. Season generously with salt and pepper.

3: Pour over the marinade and toss to coat the chicken completely.

4: Cover the bowl with foil or clear wrap and let the marinade in the fridge for 30 minutes to an hour (up to 6 hours).

5: Fire up the grill and cook the chicken tenders at 450° degrees for about 5 minutes per side until fully cooked through.

6: Remove the grilled chicken from the grill and squeeze fresh lemon on top while still hot.

7: Chop the chicken into bite-size pieces and let it cool completely before making the salad.

8: In a large mixing bowl, add the cooled chicken, dried cranberries, celery, tarragon, chives, mayo, dijon, and a generous pinch of salt and pepper.

9: Mix everything together until fully incorporated and then refrigerate in an airtight container for a few hours before serving.

10: Enjoy the grilled chicken salad as sandwiches, on croissants, with crackers, or in a wrap!