Finely chop the rosemary. One half will be used to make the vinaigrette while the other half will season the chicken.

Make the vinaigrette by combining the larger amount of oil, vinegar, garlic paste, mayonnaise and 1/2 the chopped rosemary in a jar with a lid.

Seal the jar and shake vigorously to combine. Set aside while you prepare the chicken.

Sprinkle the chicken with the remaining rosemary and a pinch of salt and pepper.

Heat the smaller amount of olive oil in a skillet to medium heat and cook the chicken for about 20 minutes, turning halfway through. Make sure the chicken is cooked to an internal temperature of 165°F.

Set the chicken aside to rest.

Assemble the salad on a large platter or in individual bowls with a base of spring greens followed by the cherry tomatoes, sliced onion, and avocado.

Slice the chicken and place on top of the platter of salad or evenly distribute to individual bowls of salad. Sprinkle with Parmesan and drizzle with dressing.