Wash the romaine lettuce thoroughly, then dry it completely using a salad spinner or clean kitchen towels. Once dry, tear or chop the lettuce into bite-sized pieces and place it in a large serving bowl.
Prepare your proteins by cutting them into uniform, bite-sized pieces. The chicken should be diced into approximately ½-inch cubes, while the ham works best julienned into thin strips.
Cube the Swiss cheese into ¼-inch pieces.
Slice the hard-boiled eggs using an egg slicer for uniform cuts, or carefully slice with a sharp knife.
Prepare the vegetables: halve the cherry tomatoes, slice the cucumber into thin half-moons, slice the olives if whole, and thinly slice the red onion.
To assemble, add about two-thirds of the protein and vegetable toppings to the lettuce bowl, gently tossing to distribute throughout the salad.
Arrange the remaining proteins and vegetables on top of the tossed salad for a beautiful presentation.
If including avocado, add it last to prevent browning. Sprinkle any optional fresh herbs over the top.
Serve the dressing on the side or drizzle it over the salad just before serving. Toss gently to coat all ingredients if desired.
