Toss all ingredients together in a large bowl, then season with salt and pepper.

In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.

In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water. Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes.

In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl.

Clean, cut, rinse and dry the butterhead lettuce and set aside. Cut tomatoes, cheese and eggs into small pieces, half the avocados and separate the flesh from the skin then dice.

Prepare the vinaigrette dressing – in a small bowl combine the olive oil, balsamic vinegar, Dijon mustard, and honey. Whisk until blended.

Arrange lettuce leaves on a large platter. Pour chilli sauce into a small bowl place on platter with leaves.Mix chicken, onions, soy sauce, and corn-starch in a medium bowl marinate 10 minutes at room temperature, stirring occasionally.

Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard.