Start with cooked chicken breast. You can boil, grill or use leftover chicken. Shred it into small pieces. Make sure it is soft and juicy. This will be the main protein base of your salad.

Wash all vegetables properly. Slice lettuce, cucumber, tomatoes and red onion. Cut avocado just before mixing to keep it fresh. Fresh vegetables make the salad crunchy and healthy.

In a small bowl, add olive oil, lemon juice, Dijon mustard and honey. Mix well until smooth. Add salt and pepper. Taste and adjust if needed. The dressing should be light and tangy.

Take a large mixing bowl. Add chicken, lettuce, tomatoes, cucumber, onion and avocado. Mix gently so ingredients do not break. Keep the texture fresh and colorful.

Pour the dressing over the salad. Toss everything gently using a spoon. Make sure every piece is coated evenly. Do not overmix or salad will become soggy.

Place the salad on a serving plate. Add fresh parsley on top if you like. Serve immediately for best taste. The salad should feel fresh, light and refreshing.