Step 1

Bring a medium pot of water to a boil. Meanwhile, fill a medium bowl with ice water and set aside. Salt the boiling water generously, and add the peas and asparagus. Cook until tender-crisp, about 2 minutes, then, using a spider or slotted spoon, transfer the vegetables to the prepared ice bath (maintain the water at a boil). Let cool for 2 minutes, then transfer to a colander, drain and pat the vegetables dry. Add more ice to the ice bath.

Step 2

Gently lower the eggs into the boiling water. Adjust the heat so that the water maintains a simmer. After 8 minutes, use a slotted spoon to transfer the eggs to the prepared ice bath. Let sit for about 5 minutes, then remove the eggs, crack and peel them, and halve them lengthwise.

Step 3

Make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, scallions and mustard until combined. Season to taste with salt and pepper and whisk to incorporate.

Step 4

In a large, shallow serving bowl, scatter the lettuce leaves. Arrange neat rows of the chicken, beets, peas, asparagus, goat cheese, onion and avocado over the lettuce. Tuck the halved eggs into the salad here and there. Serve with the vinaigrette on the side or drizzled over the salad.