1. Prepare the chicken and bacon: If starting with raw chicken, cook it by baking, grilling, or pan-frying until fully cooked and no longer pink. Let it cool slightly, then shred or dice it into bite-sized pieces. For the bacon, cook slices in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble once cooled.

2. Chop the vegetables: While the chicken and bacon are cooling, wash and thoroughly dry your mixed greens. Halve the cherry tomatoes and thinly slice the red onion. Dice the ripe avocado into uniform pieces.

3. Whisk together the dressing: In a small bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, black pepper, and a pinch of salt. Whisk until smooth and well combined. Taste and adjust seasoning if needed.

4. Assemble the salad base: In a large serving bowl, place the mixed greens. Evenly distribute the shredded or diced chicken, halved cherry tomatoes, and sliced red onion over the greens.

5. Add the creamy avocado and crispy bacon: Gently add the diced avocado and crumbled bacon over the other salad ingredients.

6. Dress and serve: Drizzle the prepared dressing generously over the salad. Toss gently to ensure all ingredients are coated. Serve immediately and enjoy your fresh and satisfying Chicken & Avocado BLT Salad!