Wash and thoroughly dry the mixed salad greens using a salad spinner or paper towels. In a medium bowl, gently toss the greens with halved cherry tomatoes, sliced cucumber, red bell pepper, thinly sliced red onion, and shredded carrot until evenly combined.

Toppings / Protein

Prepare toppings

If using chicken, slice cooked chicken breast into thin strips or bite-size pieces (about 3 ounces). If using chickpeas, drain and rinse 3 ounces (about 1/3 cup) and pat dry. Lightly toast walnuts or pecans in a small dry skillet over medium heat for 2–3 minutes until fragrant, shaking the pan, then roughly chop. Crumble the feta cheese. Set all toppings aside.

Dressing

Make the dressing

In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/4 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Whisk thoroughly (or shake in a lidded jar) until emulsified and slightly thickened. Taste and adjust seasoning, adding a pinch more salt, pepper, or lemon if desired.

Dress the salad

Just before serving, drizzle about half of the dressing over the salad base and gently toss to coat evenly. Reserve remaining dressing for guests to add more if desired.

Assembly & finishing

Assemble the individual salad

Divide the dressed greens and vegetables onto a single salad plate or bowl. Arrange the sliced chicken (or chickpeas) on top, sprinkle with crumbled feta and chopped toasted nuts. Scatter the chopped fresh herbs and a small pinch of lemon zest over the salad for brightness.

Serve immediately with the remaining dressing on the side. Store any leftover dressing in the refrigerator for up to 3–4 days.