If your chicken is not yet cooked: poach, roast, or grill two medium chicken breasts (about 1 to 1¼ lb raw) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or chop into bite-sized pieces. Measure 3 cups and transfer to a large mixing bowl.

Prepare vegetables and herbs

Wash and dry the salad greens (if using). Halve the cherry tomatoes. Peel (if desired) and dice the cucumber into 1/2-inch pieces. Very thinly slice the red onion. Chop the cilantro or parsley finely. Add the tomatoes, cucumber, onion, and herbs to the bowl with the chicken.

Add avocado

Dice the ripe avocado into 1/2-inch pieces. Gently toss the avocado into the bowl with the chicken and vegetables just before dressing to avoid excess browning.

Season

Sprinkle the 1 tsp salt and 1/2 tsp black pepper over the salad ingredients and toss gently to distribute.

Dressing

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lime juice, 2 tbs Greek yogurt or mayonnaise, 1 tsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, and 1/4 tsp ground cumin (if using). Add 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until the dressing is emulsified and smooth. Taste and adjust seasoning or acidity (add more lime juice or a pinch of salt if needed).

Pour the dressing over the salad ingredients. Using a large spoon or salad tongs, gently toss everything together until the chicken and vegetables are evenly coated. If serving over mixed greens, arrange greens on a platter or individual plates first, then top with the dressed chicken-avocado mixture.

Finish and serve: Taste and adjust salt/pepper. Serve immediately so the avocado stays fresh. Leftovers can be refrigerated in an airtight container for up to 24 hours (dressings and avocado may discolor slightly).