If using chicken: shred cooked chicken into bite-sized pieces. If using shrimp: chop roughly. If using tofu: press, cube and pan-sear in 1 tablespoon olive oil until golden (about 6–8 minutes). Keep warm.

Combine chosen proteins in a bowl and set aside. Reserve separately if you want guests to build their own portions.

Crunch & Veg

Wash and dry romaine, then chop into bite-sized pieces. Halve cherry tomatoes, thinly slice cucumber and red onion, and shred carrots. Place all vegetables in a serving bowl or on a platter. Add pickled jalapeños to a small bowl for optional use.

Grains & Fillers

If not already cooked, prepare quinoa or couscous according to package instructions and let cool slightly. Rinse and drain black beans. Combine quinoa/couscous, black beans, and corn in a bowl and fluff with a fork. Keep warm or room temperature.

Cheese & Toppings

Crumble the feta or cotija and shred the cheddar. Toast pepitas or almonds in a dry skillet over medium heat for 2–3 minutes until aromatic, then cool. Chop cilantro roughly and place cheeses, seeds/nuts, and herbs in small bowls for guests to add.

Dressings & Sauces

Make the dressing

In a small jar or bowl, combine 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey (or agave), 1 teaspoon Dijon mustard, 1 teaspoon sriracha (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or sweetness. Set aside.

Garnish & Serving

Arrange the chopped romaine, protein choices, grain mixture, vegetables, cheeses, seeds/nuts, and tortilla chips or pita wedges on a large platter or separate small bowls for a build-your-own happy hour station.

Provide tongs and spoons for each component. Place dressing in a small pitcher or multiple small bowls so guests can drizzle or toss their own bowls. Offer lime wedges alongside for extra brightness.

If serving as pre-built plates: layer romaine, a scoop of quinoa mixture, your chosen protein, vegetables, cheeses and finish with pepitas and a drizzle of dressing. Serve immediately with chips and lime wedges.