Grill or bake the chicken breast until fully cooked, about 20 minutes. Let it cool, then shred or dice it.

In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.

In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, and cooked chicken.

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

Divide the salad into bowls and serve immediately.