For the salad:
Prepare the chicken: Season the chicken breasts with salt, pepper, and any additional seasonings you like (such as garlic powder, paprika, or oregano). Grill or pan-sear the chicken over medium heat for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it thinly against the grain.

1. Prepare the vegetables: While the chicken is cooking, wash and chop your vegetables. Slice the cucumber, halve the cherry tomatoes, dice the bell pepper, thinly slice the red onion, and shred the carrots.
2. Assemble the salad: In a large salad bowl, combine the mixed greens, cucumber, tomatoes, bell pepper, red onion, shredded carrots, and any optional toppings such as feta cheese or nuts. Toss everything together to combine.
3. For the ranch dressing:
   Make the ranch dressing: In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dill, parsley, and lemon juice. Season with salt and pepper to taste, adjusting the consistency with more milk if needed.
4. Assemble the salad: Once the chicken is sliced and the vegetables are prepared, arrange the salad on individual plates or in a large bowl. Top with the sliced chicken and drizzle the ranch dressing on top.
5. Serve: Serve immediately, garnished with extra herbs or a sprinkle of roasted nuts or seeds if desired.