In a mixing bowl, combine the olive oil, smoked paprika, chipotle chili powder, garlic powder, and a pinch of salt to create the dressing.
Heat a grill pan or skillet over medium heat. Add the shredded chicken and toss it with half of the dressing. Cook for about 5-7 minutes, or until heated through and slightly charred.
In a large bowl, combine mixed greens, shredded cabbage, sliced mushrooms, and any optional toppings like avocado or cherry tomatoes.
Remove the chicken from the pan and let it rest for 5 minutes. Then, shred it further if desired.
Drizzle the remaining dressing over the salad mixture and toss gently to combine.
Plate the salad on a serving platter, then top with the warmed chicken.
Garnish with chopped dill and serve with a spoonful of plain yogurt on the side. Enjoy your flavorful and nutritious salad!
