Chef's Select Salad Recipe

Prep greens and vegetables

Wash and thoroughly dry the mixed baby greens and romaine (use a salad spinner if available). Place the greens in a large salad bowl. Halve the cherry tomatoes, thinly slice the cucumber and red onion, shred the carrot, and dice the avocado. Add tomatoes, cucumber, red onion, and shredded carrot to the bowl with the greens; reserve avocado for just before serving to prevent browning.

Prepare protein

If using grilled chicken: season two small boneless chicken breasts (about 12 oz total) with salt and pepper and a light drizzle of olive oil. Grill over medium-high heat 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. If using roasted chickpeas: drain and pat chickpeas dry, toss with 1 tsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt and roast at 400°F (200°C) for 20–30 minutes until crisp. Add the sliced chicken (or roasted chickpeas) to the bowl on top of the greens and vegetables.

Add toppings

Scatter the crumbled goat cheese (or feta), toasted walnuts, dried cranberries, and diced beets (if using) evenly over the salad. Hold the avocado aside until the dressing is ready to prevent sogginess; add just before tossing or serve sliced on top.

Make the vinaigrette

In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced garlic. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened, about 30 seconds. Taste and adjust seasoning — add more vinegar for tang, honey for sweetness, or salt as needed.

Dress and toss

Pour about two-thirds of the vinaigrette over the salad (reserve the rest for guests to add more if desired). Add the diced avocado and gently toss the salad with salad tongs or clean hands until everything is evenly coated and distributed. If serving family-style, toss lightly to avoid bruising the greens.

Plate and finish

Divide the salad among 4 plates or serve from the bowl. Drizzle the remaining 1 teaspoon olive oil over each portion (or over the whole salad) and sprinkle the chopped fresh herbs (parsley and chives) on top. Offer the remaining dressing on the side. Taste one portion and add a little extra salt or pepper if needed.