Preheat grill to medium-high heat.

Brush the chicken breasts with olive oil and season with salt and pepper.

Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center. Let it rest for a few minutes, then slice into thin strips.

In a large salad bowl, combine the mixed greens, sliced almonds, mandarin orange segments, feta cheese, and cilantro.

Add the grilled chicken slices to the salad.

In a separate small bowl, whisk together the dressing ingredients: 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and salt and pepper to taste.

Drizzle the dressing over the salad and toss gently to combine.

Serve immediately and enjoy!