Begin by cooking and shredding or dicing the chicken breasts. You can grill, roast, or pan-cook the chicken and then cut it into bite-sized pieces. Set aside.

1. In a large bowl, combine the shredded red cabbage, shredded carrots, bell peppers, cucumber, cherry tomatoes, and red onion. Toss them together for an even distribution of the colorful ingredients.
2. In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey (if using), salt, and pepper until the dressing is well combined.
3. Add the shredded chicken to the salad bowl and pour the dressing over the top.
4. Toss the salad until the ingredients are evenly coated with the dressing.
5. If desired, add diced avocado and sprinkle with fresh cilantro or parsley for extra flavor and freshness.
6. Serve immediately as a main dish or refrigerate for later use.