Hill Street Car Salad Recipe

Prepare Chicken

Pat the chicken breasts dry with paper towels. Season both sides with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Rub with 2 tbs olive oil.

Cook Chicken

Heat a large skillet over medium-high heat. When hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Alternatively, grill over medium heat for the same time. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Assemble Base

While the chicken rests, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion, and sliced avocado in a large bowl or on a serving platter. If using, sprinkle 1/2 cup crumbled feta or blue cheese and 1/4 cup toasted pine nuts or walnuts.

Add Chicken

Arrange the sliced chicken on top of the assembled salad just before serving.

Whisk the dressing ingredients: in a small bowl combine 3 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tsp Dijon mustard, 1 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp honey, 1 minced garlic clove, 2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning—add more lemon or vinegar for brightness, honey for sweetness, or salt as needed.

Dress the salad: drizzle the dressing over the salad and gently toss to coat the greens and vegetables, or serve the dressing on the side for guests to add themselves. Place the sliced chicken on top after tossing to keep chicken pieces visible and slightly warm.

Serve: divide the Hill Street Car Salad among 4 plates. Garnish with additional cracked black pepper or a squeeze of lemon if desired. Serve immediately.