Wash and dry the mixed baby greens and romaine thoroughly in a salad spinner. Tear any oversized leaves into bite-sized pieces. Place greens in a large salad bowl and refrigerate while preparing other components.

Vegetables & fruit

Halve the cherry tomatoes. Peel (if desired) and seed the cucumber, then slice into 1/4-inch half-moons. Thinly slice the red bell pepper and red onion. Dice the avocado and toss it with a squeeze of lemon (about 1/2 tsp) to slow browning. Thinly slice the apple or pear if using and toss with the avocado-lemon to keep from discoloring. Add all prepared vegetables and fruit to a bowl and set aside.

Proteins & cheese

Grill chicken (if not pre-cooked)

If using raw chicken, preheat a grill or skillet over medium-high heat. Season two 6-oz chicken breasts lightly with salt and pepper and a drizzle of olive oil. Grill 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice. If using leftover roasted turkey, slice thinly and warm slightly if desired.

Crumble the goat cheese or feta and roughly chop the toasted walnuts or pecans. Keep aside for assembling.

Dressing - Broadway vinaigrette

In a small bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced shallot, minced garlic, lemon juice, salt, and black pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more honey for sweetness or more vinegar/lemon for brightness.

Assembly & finishing

Remove the greens from the refrigerator. Add the prepared vegetables and fruit to the greens and toss gently to combine.

Drizzle about half of the vinaigrette over the salad (start with less; you can add more after tossing) and toss gently to coat all ingredients evenly.

Arrange the sliced grilled chicken (or turkey) on top of the tossed salad. Scatter crumbled goat cheese, chopped toasted nuts, and crispy fried shallots or wonton strips over the salad.

If desired, finish with an extra drizzle of vinaigrette, a grind of fresh black pepper, and a pinch of flaky sea salt. Serve immediately.