Make the dressing: In a small jar, combine olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper. Seal and shake until creamy. Taste and adjust salt or lemon.

Prep the greens and veggies: Rinse and dry greens well. Halve tomatoes, chop cucumber, and thinly slice red onion. Chop herbs.

Cook or prep the chicken: If using leftover or rotisserie chicken, shred or chop it. If cooking fresh, season lightly with salt and pepper, sear in a skillet, and let it rest before slicing.

Toast the nuts or seeds: Warm a dry skillet over medium heat. Toast nuts or seeds 2–3 minutes until fragrant. Let cool.

Dice the avocados: Cut avocados just before assembling. Gently toss with a tiny splash of lemon to prevent browning.

Assemble the base: In a large bowl, add greens, tomatoes, cucumber, red onion, and herbs. If using quinoa, add it now.

Dress the greens: Drizzle in about half the dressing and toss until lightly coated. You want sheen, not soggy leaves.

Add protein and avocado: Top with chicken and avocado. Drizzle a little more dressing over the top.

Finish with crunch: Sprinkle toasted nuts or seeds. Add crumbled feta if using.

Serve right away: Plate the salad and season with a pinch of salt and pepper. Add extra lemon if you like it brighter.