Cook chicken breast to 165°F using preferred method, then shred.

In a large mixing bowl, combine shredded chicken with other salad ingredients.

Mix Greek yogurt and light ranch dressing in a separate bowl until smooth.

Add the dressing mixture to the chicken and mix well.

Sprinkle garlic powder, onion powder, and black pepper over the mixture and fold to combine.

Prep the vegetables by slicing cucumber, halving tomatoes, and slicing onion.

Prepare shredded cheddar cheese if not pre-shredded.

Dice the avocado and set aside.

In a large salad bowl, layer the mixed greens, followed by the chicken mixture, vegetables, and cheese.

Gently toss to combine, being careful with the avocado.

Garnish with parsley before serving.

Serve immediately or chill for later.