Supreme Salad Recipe

Prepare greens

In a large salad bowl, combine 6 cups chopped romaine, 2 cups baby spinach and 2 cups torn red leaf lettuce. Toss gently to mix and create an even base.

Prepare chicken

If using leftover or rotisserie chicken, shred or slice to measure 2 cups. If cooking fresh, season 1 lb chicken breasts with salt and pepper, sear 2–3 minutes per side in a skillet over medium-high heat until internal temperature reaches 165°F (74°C), let rest 5 minutes, then slice or shred.

Cook bacon

Cook 4 strips of bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate, drain, and chop once cool enough to handle.

Quarter 4 hard-boiled eggs and add to a small bowl with 3 oz crumbled feta and 1 cup shredded cheddar; set aside for final assembly.

Halve 1½ cups cherry tomatoes, peel (if desired), seed and slice 1 medium cucumber, thinly slice ½ medium red onion, dice 1 medium avocado just before assembling to prevent browning, dice 1 medium green bell pepper, and measure ½ cup cooked or thawed sweet corn.

If you prefer milder onion, soak the red onion slices in cold water for 5 minutes then drain and pat dry before adding.

Toast ¼ cup sunflower seeds in a dry skillet over medium heat, shaking frequently, until lightly browned and fragrant (2–3 minutes). Combine 1 cup croutons and ½ cup halved Kalamata olives in a small bowl; set aside.

Make the dressing: in a small bowl or jar whisk together ¼ cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, ½ tsp salt and ¼ tsp freshly ground black pepper until emulsified. Taste and adjust seasoning—add more honey for sweetness, vinegar for brightness, or salt as needed.

Assemble the Supreme Salad: Pour the prepared vegetables (tomatoes, cucumber, red onion, bell pepper, corn) and avocado over the greens in the large bowl. Arrange the proteins and cheese on top: spread shredded/sliced chicken, chopped bacon, quartered eggs, crumbled feta and shredded cheddar evenly across the salad.

Scatter croutons, toasted sunflower seeds and Kalamata olives over the top.

Pour dressing over the salad—start with about half and toss gently to coat. Taste and add more dressing if desired. Season with extra salt and pepper to taste.

Serve immediately for best texture. Leftovers: keep dressing separate and store salad components covered in the refrigerator for up to 2 days; add avocado and croutons just before serving to maintain freshness and crunch.