In a jar or bowl, combine the Greek yogurt, minced garlic, lemon juice, minced onion, Dijon mustard, chives, parsley, dill, salt, and black pepper. Whisk or shake until smooth and well combined. This creamy, herb-forward dressing is the flavor foundation for the entire salad, so take a moment to taste and adjust seasonings if needed—I find a tiny pinch more salt really brings out the fresh herb flavors.

Reserve 1/3 of the dressing in a separate bowl for the final salad assembly. Place the cubed chicken breast in a bowl and coat with the remaining 2/3 of dressing, tossing gently to coat evenly. Let it marinate for 15 minutes while you prepare the vegetables—this allows the chicken to absorb the flavors and stay moist during cooking. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the marinated chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through (internal temperature of 165°F). The yogurt-based marinade will help create a light, flavorful coating rather than a heavy crust.

While the chicken cooks, prepare all your salad vegetables: thinly slice the red onion into half-moons, halve the cherry tomatoes, slice the English cucumber into half-moons or chunks, and cut the avocado into bite-sized pieces (do this last to prevent browning). Wash and dry the greens thoroughly—I always spin mine in a salad spinner because wet greens dilute the dressing and make everything soggy. Drain the canned corn well, pressing gently to remove excess liquid.

Place the prepared greens in a large bowl or on individual plates. Arrange the sliced red onion, tomatoes, cucumber, avocado, and corn over the greens. Top with the warm cooked chicken from Step 2, distributing it evenly throughout. Drizzle the reserved 1/3 of dressing from Step 2 over the salad and toss gently until everything is lightly coated. Serve immediately while the chicken is still warm—the warmth of the chicken contrasts beautifully with the cool, fresh vegetables.