Rinse romaine and mixed greens thoroughly, spin or pat dry and tear the romaine into bite-size pieces. Halve cherry tomatoes. Thinly slice red onion into half-moons. Seed and finely dice the jalapeño (remove seeds for less heat). Prepare garden vegetables: dice cucumber, dice bell pepper, and shred carrot; combine into a bowl.

Make garlic black bean salsa

In a medium bowl combine rinsed black beans, minced garlic, diced red bell pepper, chopped cilantro, lime juice, olive oil, ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and taste; adjust salt or lime to preference. Set the salsa aside at room temperature to let flavors meld while you cook proteins.

Cook Proteins

Season chicken and shrimp

In a small bowl mix chili powder, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pat chicken breasts dry and rub both sides with half of the spice mix. Toss shrimp with the remaining spice mix and a drizzle of olive oil until evenly coated.

Cook chicken

Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. When hot, add chicken breast and cook 4-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips.

Cook shrimp

In the same skillet (add remaining 1/2 tbsp olive oil if needed) reduce heat to medium. Add shrimp in a single layer and cook 1.5-2 minutes per side until opaque and pink and curled. Do not overcook. Remove from pan.

Assemble Salad

In a large bowl combine torn romaine, mixed greens, garden vegetables, cherry tomatoes, and sliced red onion. Toss gently to mix.

Divide the greens among 4 plates or two large serving bowls. Top each portion with sliced chicken and cooked shrimp.

Spoon the garlic black bean salsa over the top of each salad (about 2-3 tablespoons per serving, or to taste). Sprinkle shredded cheddar cheese evenly over salads. Add sliced jalapeño on top for extra heat, if desired.

Garnish each plate with a lime wedge for squeezing over the salad just before eating.