2 cups sturdy salad greens, such as romaine, iceberg, escarole or kale
½ cup cooked grains, like quinoa, farro, bulgur wheat or barley
1 cup roasted vegetable, like potatoes, sweet potatoes or winter squash
¼ cup thinly sliced raw vegetable, like bell peppers, celery, carrots, fennel, mushrooms, onions, radishes, snap or snow peas, summer squash or tomatoes
½ avocado, thinly sliced
1 hard-boiled egg, quartered
2 teaspoons snipped chives, plus more to taste
2 teaspoons sliced or chopped nuts, like almonds, walnuts, pecans or hazelnuts, plus more to taste
Whole-grain bread, for serving