Wash and dry the romaine lettuce and chop it into bite-sized pieces. Halve the cherry tomatoes, peel (if desired), seed and dice the cucumber, dice the red bell pepper, thinly slice the red onion, and dice the avocado. If your cooked chicken is in large pieces, shred or chop it into roughly 1-inch pieces so it mixes evenly through the salad.

If using raw chicken: preheat oven to 400°F (200°C). Season 2 boneless skinless chicken breasts (about 1 to 1 1/4 lb) with 1/2 tsp salt and 1/4 tsp pepper and a drizzle of olive oil. Roast on a sheet pan 18–22 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or chop.

Make the dressing

Whisk dressing

In a medium bowl or jar, combine 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon minced garlic, 2 tablespoons finely chopped parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened. Taste and adjust salt, pepper, or lemon as desired.

Assemble salad

Place the chopped romaine in a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, and thinly sliced red onion. Toss gently to combine.

Add the shredded or chopped cooked chicken to the bowl and toss lightly with the vegetables so the chicken distributes evenly.

Pour about two-thirds of the dressing over the salad and toss gently to coat. Add the diced avocado and toss once more very gently so avocado doesn’t get mashed. Taste and add more dressing if desired.

If using, sprinkle the crumbled feta or goat cheese and toasted nuts over the top. Finish with lemon zest and a pinch of cracked red pepper flakes for brightness and heat.

Serve immediately on individual plates or bowls. Leftover dressing can be stored separately in the refrigerator for up to 5 days; assembled salad is best eaten immediately to preserve avocado and lettuce texture.