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Restaurants›Badfins Food + Brew›2nd Street Salad Recipe

2nd Street Salad Recipe

Inspired by Badfins Food + Brew

Time30m

Serves4

Make 2nd Street Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad Base

6 cups mixed baby greens (spring mix, baby spinach, arugula)

2 cups romaine lettuce, chopped

1 cup cucumber, English or Persian, thinly sliced

1 cup Cherry tomatoes, halved

1/4 cup red onion, very thinly sliced

Add-ins & Crunch

1 whole avocado, diced

3/4 cup feta cheese, crumbled (or goat cheese)

1/2 cup toasted walnuts, chopped

2 tablespoons seeded pumpkin seeds (pepitas)

1/4 cup dried cranberries

Protein (optional)

12 ounces grilled chicken breast, sliced

1 cup or cooked chickpeas (if vegetarian), rinsed and drained

Dressing - Lemon Honey Dijon Vinaigrette

1/2 cup extra-virgin olive oil

3 tablespoons fresh lemon juice (about 2 lemons)

1 tablespoon Dijon mustard

1 tablespoon Honey

1 teaspoon red wine vinegar

1 clove Garlic, minced

3/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Finishing

1 teaspoon lemon zest (optional)

2 tablespoons fresh herbs (chopped parsley or basil)

Method

Salad Base

1

Wash and dry the mixed greens and romaine thoroughly; spin in a salad spinner or pat dry with clean towels. Place the greens in a large salad bowl.

2

Add the sliced cucumber, halved cherry tomatoes, and very thinly sliced red onion to the bowl. Toss gently to combine.

Add-ins & Crunch

3

Dice the avocado just before serving to prevent browning. Add the diced avocado to the salad bowl.

4

Sprinkle the crumbled feta (or goat cheese), toasted chopped walnuts, pumpkin seeds, and dried cranberries evenly over the salad.

Protein (optional)

5

If using grilled chicken: season 12 oz chicken breasts with salt and pepper and grill over medium-high heat 6–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly and arrange over the salad.

6

If using chickpeas: drain and rinse 1 cup cooked chickpeas. For extra flavor, toss with 1/2 teaspoon olive oil, 1/4 teaspoon smoked paprika, a pinch of salt, and warm briefly in a skillet 2–3 minutes. Add to salad.

Dressing - Lemon Honey Dijon Vinaigrette

7

Whisking the Dressing

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon red wine vinegar, and 1 minced garlic clove. Whisk to blend.

8

Slowly drizzle in 1/2 cup extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened.

9

Season the dressing with 3/4 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and stir in optional 1 teaspoon lemon zest and 2 tablespoons chopped fresh herbs. Taste and adjust: add up to 1 teaspoon honey if you prefer sweeter, or another 1/2 teaspoon lemon juice if you prefer brighter acidity.

Assembly & Serving

10

Right before serving, pour about 3/4 to 1/2 cup of dressing over the salad (start with less; you can add more to taste). Toss gently but thoroughly so all greens and add-ins are lightly coated.

11

Arrange sliced grilled chicken or seasoned chickpeas on top if using. Garnish with extra crumbled feta, a few walnut pieces, and a sprinkle of fresh herbs.

12

Serve immediately. Leftover dressing will keep in the refrigerator in a sealed container for up to 1 week; salad is best enjoyed fresh.