Bring ingredients to serving temperature: Remove the shredded chicken and salad greens from the refrigerator 5–10 minutes before you start so they’re not ice-cold. Slightly chilled chicken holds better texture than fully hot chicken in a composed salad, and greens that aren’t fridge-cold wilt less when dressed.

Make the dressing: In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano and a generous pinch of salt and freshly ground black pepper. Whisking emulsifies the oil and vinegar so the dressing clings to the chicken and greens; oregano releases more aroma when mixed into the oil.

Warm the chicken briefly (optional but recommended): Heat a medium skillet over medium heat, add a teaspoon of the dressing (or a splash of olive oil) and add the shredded chicken for 1–2 minutes, tossing to warm and pick up seasoning. Warming for a very short time tightens the chicken’s exterior slightly and helps it absorb the dressing — don’t overcook or it will dry out.

Prepare the salad foundation: Divide the 2 cups mixed salad greens between two plates or a shallow serving bowl. Use a fork to fluff the greens so dressing can coat leaves evenly; tossing greens before adding avocado prevents crushing the slices later.

Dress the greens lightly: Drizzle about half the dressing over the greens and toss gently. You want just enough to season the leaves — over-dressing makes the salad soggy and will mask the avocado and chicken flavors.

Arrange the chicken and sun-dried tomatoes: Pile the warm (or room-temperature) shredded chicken on the dressed greens in the center, then scatter the roughly chopped sun-dried tomatoes around and on top. Sun-dried tomatoes are intensely flavored — placing them on top lets each bite be balanced between sweet-tangy tomato and savory chicken.

Add avocado and pine nuts: Fan the sliced avocado over the chicken (or tuck slices around the edge), then sprinkle the toasted pine nuts across the salad. The creamy avocado and crunchy pine nuts create the contrast that makes the dish feel elevated.

Finish: Drizzle the remaining dressing over the avocado and chicken, then finish with a few good turns of freshly ground black pepper and a light pinch of flaky sea salt if you have it. Flaky salt on top highlights textures and gives little bursts of seasoning.

Serve immediately: This salad is best right away so the avocado stays creamy, the greens stay crisp and the pine nuts remain crunchy. If you must wait, keep the dressed greens and avocado separate until the last minute to avoid browning or wilting.

Plating suggestion (restaurant touch): On a large shallow bowl, place the dressed greens as the base, mound the chicken slightly off-center, fan avocado slices attractively and create a line of sun-dried tomatoes. Scatter pine nuts and microgreens or basil leaves if available for color contrast.