• Wash and dry produce.

• Trim and discard root end from lettuce; roughly chop. Dice tomato into 1⁄2-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Trim and thinly slice scallions. Dice turkey into 1-inch pieces.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pan over medium- high heat. Add panko, a pinch of salt, and pepper. Cook, stirring frequently, until golden, 3-5 minutes. Turn off heat; transfer to a plate.

• In a large bowl, whisk together dressing and a drizzle of olive oil.

• Add lettuce, tomato, cucumber, scallions, turkey, and cheddar to bowl with dressing; toss until evenly combined. (TIP: Separate any pieces of turkey sticking together before tossing.) Taste and season with salt and pepper.

• Divide salad between bowls and sprinkle with toasted panko. Serve.