Bring the chicken to room temperature (15 minutes) and pat dry. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Why: letting the chicken warm up ensures it cooks evenly from edge to center; patting dry and seasoning helps form a better sear when it hits the hot pan.

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot but not smoking. Add 1 tbsp olive oil and swirl to coat. Why: a hot pan and a little oil create Maillard browning quickly so the chicken gets a flavorful golden crust without overcooking inside.

Sear the chicken: place the breasts in the pan and cook undisturbed 4–5 minutes per side (depending on thickness) until well-browned and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Why: searing without flipping frequently develops a caramelized crust that adds flavor; cooking to 74°C ensures food safety while retaining juiciness.

Transfer the chicken to a cutting board and tent loosely with foil; rest 5–8 minutes. Why: resting lets the juices redistribute so the slices stay moist rather than running out when you cut them.

While the chicken rests, crisp the bacon: in the same skillet over medium heat (use the bacon fat left in the pan or wipe out and add no oil), add the chopped bacon and cook, stirring occasionally, until golden and crisp, about 6–8 minutes. Remove with a slotted spoon to a paper-towel-lined plate to drain. Why: using the same pan captures any fond (browned bits) and bacon rendered fat adds depth; crisp bacon provides contrast in texture to the soft avocado and squash.

If your roasted butternut squash is chilled, warm it gently in the skillet with the bacon for 1–2 minutes just to take the chill off and pick up a hint of bacon flavor. Why: warm squash feels more luxurious and melds flavors better than cold pieces; a quick heat-up prevents wilting the greens when assembled.

Make the dressing: in a small bowl whisk together 1 tbsp olive oil and 1 tbsp apple cider vinegar with a pinch of salt and a few grinds of pepper. Taste and adjust acidity or salt as needed. Why: a simple vinaigrette brightens the rich components without overpowering them; oil emulsified with vinegar clings to greens for even flavor.

Assemble the salad: in a large bowl combine 6 cups mixed salad greens and 1/4 thinly sliced red onion. Drizzle about half the dressing and toss gently to coat—avoid overdressing. Why: tossing greens with a portion of the dressing ensures even coverage and prevents sogginess; you can add more later if needed.

Slice the rested chicken breasts crosswise into 1/2–3/4" slices. Arrange the dressed greens on two plates and fan the chicken slices over the top. Scatter the roasted butternut squash, crisp bacon, and avocado slices across the salads. Drizzle remaining dressing over avocado and squash, sprinkle the chopped parsley, and finish with a final pinch of salt and fresh cracked black pepper. Why: plating components separately gives visual appeal and allows diners to combine bites of chicken, bacon, squash and avocado—textural balance is what makes this salad feel composed and restaurant-quality.

Serve immediately while the chicken is warm and the avocado is fresh. Why: the contrast of warm grilled chicken and butternut with cool, creamy avocado and crisp greens is the signature of this dish; waiting will cause the avocado to oxidize and the greens to wilt.