Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper
Heat a grill pan or outdoor grill over medium-high heat. Lightly brush the grill with olive oil to prevent sticking.
Place the seasoned chicken breasts on the hot grill. Cook for 5–6 minutes on the first side, then flip and cook for another 5–6 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the grilled chicken from the heat and let it rest for 5 minutes. This helps keep the chicken juicy and tender before slicing.
While the chicken is resting, prepare the salad. Place the mixed salad greens, cherry tomatoes, cucumber, red onion, avocado, and crumbled feta cheese in a large bowl.
To make the dressing, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, and minced garlic in a small bowl until smooth and well combined.
Slice the rested grilled chicken into thin strips or bite-sized pieces. Arrange the warm chicken over the prepared salad vegetables.
Drizzle the homemade dressing over the salad. Gently toss everything together until the vegetables and chicken are evenly coated with the dressing.
Taste the salad and adjust the seasoning with additional salt or black pepper if needed. Serve immediately for the freshest flavor and best texture.
For an extra finishing touch, sprinkle a little additional feta cheese and freshly ground black pepper over the top before serving.