Salt and pepper thawed chicken breasts top and bottom.
Bake chicken breasts (thawed) first at 350 degrees for 25-30 minutes; let rest enough to handle and pick apart into pieces.
Prepare veggies by chopping greens, slicing tomatoes in half, and slivering red onion. Wait til the end to dice avocado.
Shred the sharp cheddar cheese.
In a small bowl, whisk together the oil mayonnaise, lemon juice, garlic powder, salt and pepper, and poppy seeds.
In a large bowl toss together the chicken pieces, sliced veggies, dill, avocado and cheddar cheese.
Spoon spoon fulls of the dressing around the outside of the chicken salad bowl, and toss to coat. Add more dressing one spoonful at a time until satisfied.
Dice the avocado and toss into the salad as well.
Store leftover dressing in an airtight container.
Serve on toasted wheat hoagie rolls.