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Ingredients
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Salad Base
Grilled Chicken Option
Breaded Chicken Option
Dressing (Lemon Herb Vinaigrette)
Optional Toppings
Method
Salad Base
Combine the chopped romaine, mixed baby greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded carrots in a large bowl. Toss gently to mix.
Just before serving, add sliced avocado to the top to prevent browning.
Grilled Chicken Option
Marinate
Pat the chicken breasts dry. In a shallow dish, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper. Add the chicken, coat well, and marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.
Grill
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove and rest 5 minutes, then slice thinly against the grain.
Add the sliced grilled chicken to the salad base when assembling.
Breaded Chicken Option
Prep
If not already, pound chicken breasts to 1/2 inch thickness for even cooking. Set up three shallow bowls: flour (0.5 cup), beaten eggs (2), and a mixture of panko (1 cup), grated Parmesan (1/4 cup), Italian seasoning (1 tsp), 3/4 tsp salt and 1/2 tsp pepper.
Coat
Dredge each chicken breast in flour, shaking off excess, dip in beaten eggs, then press firmly into the panko-Parmesan mixture to coat completely.
Cook
Heat 1/4 cup oil in a large skillet over medium heat. When shimmering, add the breaded breasts and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Alternatively, bake at 425°F (220°C) on a wire rack for 12–15 minutes, flipping once, until golden and cooked through. Transfer to a wire rack to rest 3–5 minutes, then slice.
Top the salad base with sliced breaded chicken when assembling.
Dressing (Lemon Herb Vinaigrette)
Whisk together 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1 tbs chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. While whisking, slowly stream in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning.
Alternatively, combine all dressing ingredients in a jar, secure lid, and shake vigorously until combined.
Dress the salad lightly (about 2–3 tbs per serving) just before serving and toss to coat evenly.
Assembly & Serving
Divide the tossed salad base among 4 plates or bowls (about 2 cups salad per serving).
Top each portion with 1 sliced chicken breast (grilled or breaded).
Sprinkle optional toppings such as croutons, crumbled feta, and toasted nuts as desired.
Serve immediately while chicken is warm.