Place the chicken in a bowl and add olive oil, lemon juice, minced garlic, and your chosen spices, then mix well so the chicken is evenly coated. Let it sit for a few minutes to absorb the flavors, then grill or pan-cook over medium heat until the outside is lightly golden and the inside is fully cooked and juicy. Remove from heat and allow the chicken to rest for about 5 minutes before slicing to keep it tender and prevent dryness.
While the chicken is resting, place the eggs in a saucepan and cover them with water. Bring to a boil, then cook until the whites are fully set and the yolks are just creamy in the center. Drain the hot water, cool the eggs slightly, peel them carefully, and slice them cleanly.
Wash all the vegetables thoroughly, then chop them into even-sized pieces. Slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and prepare the avocado just before assembling so everything stays fresh and crisp.
To assemble the salad, spread the leafy greens evenly in a large bowl as the base. Layer the sliced chicken on top, followed by the eggs, avocado, and prepared vegetables, then finish with turkey bacon for added texture. Drizzle lightly with dressing just before serving and enjoy while fresh.
