1. Grill the Chicken:
Preheat your grill and cook the chicken tenderloins until fully cooked. Allow them to cool slightly before slicing.

2. Prepare the Vegetables:
Dice the cucumbers and chop the tomatoes.
Thinly slice the red onion.
Dice the avocado.
Chop the fresh parsley or cilantro.

3. Make the Dressing:
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.

4. Assemble the Salad:
In a large salad bowl, combine the diced cucumbers, chopped tomatoes, thinly sliced red onion, and sliced grilled chicken.
Add the diced avocado and chopped parsley or cilantro.
Drizzle the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

5. Add Toppings:
Sprinkle the crumbled feta cheese over the salad.

6. Serve:
Serve immediately and savor the flavors of this Grilled Chicken Tenderloin and Avocado Salad Bowl, full of freshness and taste.

Tips:
For extra texture, include sliced bell peppers or radishes.
Add toasted nuts or seeds for an additional crunch.
Best enjoyed fresh but can be kept in the refrigerator for up to 1 day.