Pat the roast or raw chicken dry with paper towel. Rub with 2 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Heat 1 tbs olive oil in a heavy pot or Dutch oven over medium-high heat. When shimmering, sear the meat 3–4 minutes per side until browned in spots.

Braise or simmer

Add quartered onion, 1 bay leaf and 500 ml stock (or water) to the pot. Bring to a simmer, then reduce heat to low, cover and cook until meat is very tender and pulls apart easily: about 2.5–3 hours for beef, or 40–60 minutes for bone-in chicken / 25–35 minutes for boneless chicken. Alternatively cook in a slow cooker on low 6–8 hours (beef) or 4 hours (chicken).

Shred and rest

Remove meat to a cutting board. Reserve 120–180 ml of the cooking liquid. Use two forks to shred the meat finely. If you like, mix in 2–3 tablespoons of the reserved cooking liquid to keep the shredded protein moist. Taste and adjust salt/pepper if needed. Let cool 10 minutes before adding to salad to avoid wilting greens excessively.

Dressing

Whisk together 4 tbs olive oil, 3 tbs lime juice, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 0.5 tsp ground cumin, 1 tsp minced garlic, 0.5 tsp salt and 0.25 tsp black pepper in a bowl until emulsified. Taste and adjust acidity or sweetness. Alternatively combine in a jar, shake vigorously for 30 seconds.

Assemble Salad

In a large bowl, add 6 cups mixed greens. Add 1 cup halved cherry tomatoes, sliced cucumber, 0.5 sliced red onion, 1 diced avocado and 0.25 cup chopped cilantro or parsley.

Add about half of the dressing (reserve the rest) and toss gently to coat the greens and vegetables evenly. Dressing quantities can be adjusted to taste.

Top the dressed greens with the warm shredded beef or chicken, distributing it evenly. Sprinkle 0.25 cup toasted pepitas or almonds and 0.5 cup crumbled queso fresco or feta, if using.

Finish with additional dressing if needed, a squeeze of lime wedges and optional hot sauce or sliced jalapeño to taste.

Serve immediately so the greens stay crisp. Leftover shredded protein can be refrigerated up to 3–4 days and added cold or gently reheated before assembling another salad.