Skinny Recipe

Prepare vegetables

Rinse and spin-dry the mixed baby greens; place in a large salad bowl. Thinly slice the English cucumber (half-moons or ribbons), halve the cherry tomatoes, shred or grate the carrots if not pre-shredded, and thinly slice the red onion. Add all prepared vegetables to the bowl and toss gently to combine.

If using grilled chicken

Thinly slice an 8-ounce cooked grilled chicken breast and arrange on top of the salad just before serving. If you prefer, warm the chicken briefly in a skillet over medium heat (1–2 minutes) to reheat without drying.

If using chickpeas

Drain and rinse 1/2 cup canned chickpeas. For extra flavor, toss chickpeas with 1/4 tsp smoked paprika and 1/8 tsp salt, then warm in a skillet 2–3 minutes until slightly toasted. Add to salad.

Make the dressing

In a small bowl or jar, combine 2 tbsp fresh lemon juice, 1 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp honey or maple syrup, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning — add a touch more honey if you want sweeter, or more lemon for brighter acidity.

Dress the salad

Right before serving, drizzle about half to two-thirds of the vinaigrette over the salad (about 1 to 1.5 tbsp per serving), then toss gently to coat. Reserve remaining dressing for bowls or later use.

Sprinkle the toasted slivered almonds and chopped fresh herbs over the dressed salad. Finish with a light dusting of lemon zest for brightness. Serve immediately.