1. Cook the chicken:
Season chicken breasts with salt and pepper. Grill or pan-fry over medium heat for 6–8 minutes per side or until fully cooked. Let rest for 5 minutes, then slice thinly.

2. Make the dressing:
In a small bowl or jar, whisk together olive oil, orange juice, honey, Dijon mustard, salt, and pepper until well combined.

3. Assemble the salad:
In a large bowl or platter, combine the mixed greens, orange segments, red onion, cucumber, nuts, and feta.

4. Add chicken and drizzle dressing:
Top the salad with sliced chicken and avocado (if using). Drizzle the dressing over the salad just before serving.

5. Toss and serve:
Gently toss to combine or serve layered for a more elegant presentation.