In a skillet with a little olive oil, sauté the MIMIKOS chicken breast fillets over low heat. Season with salt. Turn the fillets every 2 minutes until they are cooked properly and retain their juices. While sautéing the chicken, cook the other salad ingredients. In a bowl, combine the diced avocado and cherry tomatoes. Once the chicken is ready, let it rest on the counter until it cools down slightly. Meanwhile, sauté the bacon slices over low heat. Add the chopped green onions and the boiled eggs to the bowl. Also, add the quinoa that was cooked earlier. Shred the chicken with a fork and transfer it to the bowl. Add the bacon, drizzle with olive oil, and squeeze the juice of one lemon. Season with salt and mix well.