If using chicken: season two 6-oz chicken breasts with 0.25 tsp salt and a pinch of pepper. Heat a grill pan or outdoor grill over medium-high heat and brush with a little oil. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. If using tofu: press 12 oz firm tofu 20 minutes, slice, season with salt and pepper and pan-sear in 1 tbs oil 3–4 minutes per side until golden.

Prepare vegetables & nuts

Wash and thoroughly dry the mixed salad greens and romaine. Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, thinly slice the red onion, shred the carrot, and dice the avocado just before serving to avoid browning.

Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and roughly chop.

Make dressing

Whisk together 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced garlic, 0.5 tsp salt and 0.25 tsp black pepper in a small bowl or shake vigorously in a jar until emulsified. Taste and adjust seasoning — add more lemon for acidity or honey for sweetness.

Assemble salad

In a large mixing bowl, combine the mixed greens and chopped romaine. Add the halved cherry tomatoes, sliced cucumber, red bell pepper, red onion, shredded carrot, and gently toss to combine.

Drizzle about two-thirds of the dressing over the greens and toss lightly to coat evenly. Reserve remaining dressing to add to individual plates as desired.

Fan the sliced grilled chicken (or seared tofu) across the top of the dressed greens. Scatter the diced avocado, toasted walnuts and crumbled feta over the salad.

Finish with a sprinkle of chopped fresh herbs and optional lemon zest. Taste and add extra salt, pepper or dressing if needed.

Serve

Serve immediately on chilled plates. Leftovers: store components separately (dressing in a jar, avocado apart) and assemble within 24 hours for best texture.