Rinse and dry the mixed salad greens thoroughly; place in a large mixing bowl. Rinse the cherry tomatoes and halve them. Rinse and thinly slice the cucumber into 1/4" rounds. Add tomatoes, cucumber, shredded cheddar, dried cranberries, and croutons to the bowl with the greens and toss gently to combine.

Protein (choose one)

Grilled chicken

If using grilled chicken: pat a 4 oz chicken breast dry, season lightly with 1/8 tsp black pepper and 1/8 tsp salt (from optional seasoning), and grill over medium-high heat 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 3 minutes, then slice thinly and arrange over the salad.

Roasted turkey

If using roasted turkey: thinly slice or dice 4 oz of turkey breast and warm briefly in a skillet over low heat for 1–2 minutes or serve cold. Arrange on top of the salad.

Smoked ham

If using ham: slice or dice 4 oz smoked ham and either serve as-is or warm in a skillet 1–2 minutes. Scatter evenly over the salad.

Pork (bacon or pork loin)

If using bacon: crisp 2–3 slices of bacon in a skillet, drain on paper towel, crumble, and sprinkle over salad. If using seared pork loin: season 4 oz pork slices with salt and pepper and sear 2–3 minutes per side until cooked through; rest 3 minutes, slice thinly and add to salad.

Dressing (choice of premium dressing)

Choose one dressing and drizzle over the assembled salad just before serving: about 2 tbsp balsamic vinaigrette, or 2 tbsp ranch, or 2 tbsp honey mustard, or 2 tbsp Italian vinaigrette. Toss gently to coat all ingredients, or leave dressed on top if preferred.

Optional finishing & seasoning

Taste and adjust seasoning if needed: sprinkle up to 1/4 tsp kosher salt and a pinch of freshly ground black pepper across the salad. If desired, add 1 tsp lemon juice and toss lightly to brighten flavors. Serve immediately so croutons stay crisp.