Preheat your oven to 375°F (190°C). Bake the seasoned chicken breast for 25–30 minutes until it reaches an internal temperature of 165°F (75°C). Let rest for 5 minutes before shredding or cubing.

Prepare the vegetables: halve cherry tomatoes, slice cucumber, and thinly slice red onion and mixed greens. Set aside in a large mixing bowl.

Cook bacon in a skillet over medium heat for 6–8 minutes until crispy. Remove and crumble.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and rosemary. Season with salt and pepper to taste.

In the mixing bowl, add shredded chicken, crumbled bacon, and diced avocado. Toss to combine.

Drizzle the dressing over the salad and toss gently. Serve immediately or chill for 15–20 minutes before serving.