Prepare the chicken: If your chicken is already grilled, slice into 1/4-inch thick slices across the grain. Slicing across the grain shortens muscle fibers and makes pieces tender and easy to eat. If your chicken is cold from the fridge, let it sit 10 minutes at room temperature before slicing so juices redistribute and the meat isn't dense.

Make the yogurt-herb dressing: In a small bowl whisk together the 1/2 cup plain Greek yogurt, 2 tbsp olive oil, juice and zest of 1 lemon, 1 tsp Dijon, and the minced garlic. Whisk briskly to emulsify — the olive oil adds silk and mouthfeel while the yogurt keeps the dressing tangy and light. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, then stir in the chopped fresh herbs (reserve a pinch for garnish). The Dijon helps stabilize the emulsion so the dressing stays creamy.

Toast the croutons (optional but recommended): Heat a small skillet over medium heat and add the croutons for 1–2 minutes, tossing, until they become golden and crunchy. Toasting refreshes supermarket croutons and browns any raw flour notes, making them crisp rather than chewy when tossed with dressing.

Build the salad base: In a large bowl place the mixed greens (12 cups total). The larger bowl gives space to toss without bruising the leaves. Add the halved cherry tomatoes and thinly sliced cucumber so the vegetables are evenly distributed.

Dress the greens gently: Add about two-thirds of the dressing to the bowl and use salad tongs (or your clean hands) to toss gently until the leaves are lightly coated. You want a light, even coating — overdressing wilts greens and masks delicate flavors, while underdressing leaves bites dry. Reserve the remaining dressing for anyone who wants extra.

Assemble plates: Divide the dressed greens among 4 plates. Fan the sliced grilled chicken on top of each salad (5 oz per serving). Fanning shows off the chicken and helps it stay warm longer.

Finish the plating: Scatter toasted croutons and 2 tbsp grated Parmesan over each salad. Drizzle a little of the reserved dressing if desired, then finish with a few turns of freshly ground black pepper, a pinch of chopped herbs, and a light squeeze of lemon for brightness. The Parmesan adds umami and a salty counterpoint to the tangy yogurt.

Final checks and serve: Serve immediately so the croutons stay crunchy. If making ahead, keep dressing, croutons and greens separate and assemble within 30 minutes of serving to preserve texture.