Cdm Recipe

Wash and thoroughly dry romaine and mixed baby greens. Chop romaine into 1-inch pieces and combine with baby greens in a large salad bowl.

Halve cherry tomatoes, slice cucumber into 1/4-inch rounds and thinly slice red onion. Add all to the bowl with the greens and toss gently to distribute.

If chicken is not pre-cooked: season 2 chicken breasts with salt and pepper and lightly oil. Grill or pan-sear over medium-high heat 6–7 minutes per side (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice into strips.

Cook eggs: place eggs in a small saucepan, cover with cold water, bring to a boil, then reduce heat and simmer 9 minutes for firm yolks. Transfer to an ice bath, peel, and quarter.

Dice avocado and sprinkle immediately with a little lemon juice to prevent browning. Add sliced chicken, quartered eggs, diced avocado, crumbled feta, and toasted sunflower seeds to the salad bowl, arranging them evenly over the greens.

Make the dressing

In a small bowl or jar combine 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, and 1 tablespoon fresh lemon juice. Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as needed.

If using a jar, secure the lid and shake vigorously for 20–30 seconds until well combined.

Drizzle about half the dressing over the salad and toss gently to coat all ingredients. Add more dressing as needed to taste (reserve extra dressing for serving).

Sprinkle chopped fresh parsley and optional crushed red pepper over the top. Give a final gentle toss or leave arranged for a composed presentation.

Serve immediately in 4 bowls. Leftover dressing keeps refrigerated up to 5 days; store avocado and assembled salad separately if making ahead.