Peel the cucumber if desired, then slice in half lengthwise and scoop seeds if watery. Slice into half-moons about 1/4 inch thick and add to the bowl with lettuce.

If using, halve cherry tomatoes and thinly slice red onion. Add both to the bowl.

Add the shredded mixed cheese to the salad bowl, but reserve a small handful for topping.

Cook gringo beef (skip if using grilled chicken)

Heat 1 tablespoon olive oil in a skillet over medium-high heat.

Add 12 oz ground beef to the skillet and break up with a spatula. Cook for 3–4 minutes until starting to brown.

Sprinkle in cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine and continue cooking until beef is fully browned, about 3–4 more minutes.

If using tomato paste, stir it in with 1–2 tablespoons water, cook 1 minute to incorporate, then remove from heat and set aside to cool slightly.

Cook grilled chicken (skip if using gringo beef)

If using chicken, tenderize/pound the breasts to even thickness if thick. Pat dry.

In a small bowl combine 1 tablespoon olive oil, 1 tablespoon lemon juice, minced garlic, dried oregano, salt, and pepper. Brush or rub the mixture over both sides of the chicken breasts. Let rest 10 minutes if time allows.

Heat a grill pan or skillet over medium-high heat. Add the chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice thinly against the grain.

Make the dressing

In a small jar or bowl combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons red wine vinegar (or lemon juice), 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Whisk or shake vigorously until emulsified and taste; adjust salt, acidity or sweetness as needed.

Assemble salad

If you prepared gringo beef, spoon the warm beef over the salad base. If you prepared grilled chicken, arrange the sliced chicken over the salad base.

Pour the dressing over the salad — start with half and toss gently; add more to taste so lettuce is lightly coated.

Top with the reserved shredded cheese and garnish with chopped cilantro or parsley and lime wedges if desired.

Serve immediately so warm protein contrasts with crisp lettuce.