Warm and rest the grilled chicken (optional): If your grilled chicken is cold, warm it gently in a skillet over medium-low heat for 2–3 minutes per side with 1/2 teaspoon olive oil—just long enough to take the chill off and refresh the surface. Warming briefly releases aromas and gives you a warm contrast against the cool greens without drying the meat. If the chicken is hot from grilling, let it rest 3 minutes before slicing.

Toast the pumpkin seeds: Place the 2 tablespoons pumpkin seeds in a dry skillet over medium heat and toast, stirring constantly, 2–3 minutes until fragrant and lightly darker. Toasting blooms their oils and intensifies the nutty crunch—watch closely; seeds can burn in seconds. Transfer to a small bowl to cool so they stay crisp.

Make the olive oil–lemon dressing: In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (optional), a pinch of salt and a generous crack of black pepper. Whisk or shake vigorously until the dressing emulsifies (a pale, slightly thickened texture). Emulsifying binds oil and lemon so the dressing clings to the greens and chicken rather than sliding off.

Prepare the vegetables: Halve the cherry tomatoes and gently toss them with a pinch of salt to macerate briefly (5 minutes). This pulls out juices and sweetens them. Trim and measure the mixed greens; dry greens hold dressing better, so shake or spin them dry if needed.

Slice the chicken and avocado: Using a sharp knife, slice the rested chicken breasts thinly across the grain—this shortens the muscle fibers, making every bite tender. Halve the avocado, remove the pit, and slice or fan the flesh in the skin before scooping out in one piece; slice crosswise into 6–8 pieces. Toss avocado slices lightly with a small pinch of salt and a little lemon juice from the dressing to slow browning and to tie the flavors together.

Assemble the salad: Divide the mixed greens between two plates (about 2 cups per plate). Drizzle about half the dressing over the greens and toss gently to coat—dress greens lightly so they remain crisp and not soggy. Arrange sliced chicken across the top, then tuck avocado slices and halved cherry tomatoes around the plate.

Finish and serve: Scatter the toasted pumpkin seeds over each salad and drizzle any remaining dressing. Finish with an extra crack of black pepper and a small pinch of flaky sea salt if you have it. Serve immediately so the avocado looks fresh and the greens stay crisp.