Fadi's Garden Gem Recipe

Wash all salad greens and romaine thoroughly. Spin dry or use paper towels to remove excess moisture. For extra crispness, soak greens in iced water for 10 minutes, then spin/dry again and chill.

Tear larger leaves to bite-sized pieces. Combine mixed baby greens and chopped romaine in a very large mixing bowl and toss gently to combine.

Prepare the vegetables: halve cherry tomatoes, thinly slice cucumbers and red bell peppers, shred carrots, and thinly slice the red onion. Place each prepared vegetable into separate bowls to keep textures distinct until assembly.

Crumble the feta and toast the pine nuts or almonds in a dry skillet over medium heat until lightly golden and fragrant (about 3–5 minutes). Allow nuts to cool completely.

Finely chop the fresh herbs and set aside.

Grilled chicken: Season breasts with salt and pepper and a light brush of olive oil. Grill on medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly against the grain into strips. Keep warm or refrigerate to serve chilled.

Chickpeas: If using canned, drain and rinse. For extra flavor, toss with 1 tsp olive oil, 1/2 tsp salt, 1/2 tsp smoked paprika and roast at 400°F (200°C) for 18–22 minutes until slightly crisp. Cool before adding to salad.

In a medium bowl or jar, combine lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, chopped parsley and mint, salt and pepper. Whisk until smooth.

Slowly drizzle in the olive oil while whisking vigorously (or secure jar lid and shake vigorously) until the vinaigrette emulsifies and thickens. Taste and adjust seasoning — add more honey for sweetness, more lemon for brightness, or a pinch more salt if needed.

Divide the vinaigrette into small dressing containers (about 2–4 oz each). Keep refrigerated until ready to deliver; shake or stir before serving.

For each catering container, layer the salad to keep it fresh: place half of the greens mixture first, then add an even distribution of cherry tomatoes, cucumber, bell pepper, shredded carrots, and red onion across containers so each serving will get a balanced portion.

Top each container with olives, crumbled feta, toasted nuts, and a sprinkle of chopped fresh herbs. If including protein, place sliced grilled chicken on one side of the container or distribute chickpeas evenly.

Seal the large containers with airtight lids. Attach a small dressing container and a lemon wedge to each catering container. Refrigerate until pickup or delivery (up to 24 hours refrigerated). If delivery time will exceed 4 hours, pack on ice or use insulated carriers to maintain safe temperature.

Remind office customers to add dressing just before serving and to toss the salad to coat evenly. If chicken was served warm and needs reheating, instruct to heat gently to 165°F (74°C) before adding to the cold salad; otherwise serve proteins chilled.