Broccoli, chicken and lemon salad

First, the dressing:

(I always have problems balancing the oil and vinegar with dressings, always adding too much oil at the beginning so that the vinegar or souring agent is always too weak and I end up making way too much just to balance it, be warned, you may have to tweak this considerably),

1 tbsp walnut or other oil

3/4 tbsp red wine vinegar

1/4 tsp balsamic vinegar

1 tsp Dijon mustard

Mix together and taste, adjust as necessary

For the salad:

1 head of broccoli, boiled until just tender, about 3 minutes and drained

handful mixed greens

handful spinach leaves and beet leaves

1 tbsp chopped Leerdammer cheese

1 small red and green pepper, sliced

1/2 cup leftover cooked chicken

2 tentacles from a Buddha's hand lemon, sliced into rings (optional)

salt and freshly ground black pepper

Mix everything together in a large bowl and pour the dressing on top, ensuring you whisk it well to amalgamate everything. Serve.

Some nice additions would be some nuts or some pumpkin or sunflower seeds to add some crunch.