Step 1: Prepare the Chicken

• Pat the chicken breasts dry and season with salt, pepper, and (optional) paprika.
• Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
• Cook the chicken breasts for 6–8 minutes per side until fully cooked (internal temperature reaches 165°F/75°C).
• Remove from heat, let rest for 5 minutes, then slice into bite-sized pieces.

Step 2: Prepare the Vegetables & Fruits

• Wash and dry the mixed greens thoroughly.
• Halve the cherry tomatoes, slice the cucumber, and julienne the red bell pepper.
• Thinly slice the red onion and chop the celery.
• Halve the red grapes.
• Dice the avocado just before serving to prevent browning.

Step 3: Toast the Pecans

• In a dry skillet over medium heat, toast the pecans for 3–5 minutes, stirring frequently until golden and fragrant.
• Transfer to a cutting board, coarsely chop, and let cool.

Step 4: Make the Dressing

• In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, and chopped dill.
• Season with salt and pepper to taste until the mixture is smooth and well emulsified.

Step 5: Assemble the Salad

• In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, celery, grapes, and sliced chicken.
• Drizzle the dressing evenly over the mixture and toss gently to coat.
• Sprinkle the toasted pecans on top and give a final gentle toss.
• Add the diced avocado immediately before serving.