Salads Recipe

Wash and dry

Thoroughly wash the mixed greens and romaine. Spin or pat dry so leaves are crisp and not waterlogged.

Prep vegetables

Halve the cherry tomatoes, thinly slice the cucumber and red onion, shred or julienne the carrot, and dice the avocado just before serving to prevent browning. Place prepared vegetables in a large salad bowl.

Grill chicken

If using chicken: season 2 chicken breasts lightly with salt and pepper. Grill over medium-high heat 6–8 minutes per side (internal temperature 74°C / 165°F) or until cooked through. Let rest 5 minutes, then slice thinly. If using canned chickpeas: drain, rinse, and optionally toss with 1 tsp olive oil, 1/2 tsp smoked paprika, salt and roast at 200°C / 400°F for 10–12 minutes for extra texture.

Emulsify dressing

In a jar or small bowl combine 1/4 cup fresh lemon juice, 2 tbs Dijon mustard, 2 tbs honey, 1 tbs white wine vinegar, 1 minced garlic clove, 1 tsp salt and 1/2 tsp black pepper. Whisk while slowly streaming in 3/4 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness, honey for sweetness, or salt to taste. Optionally stir in 1/2 tsp lemon zest and 2 tbs chopped fresh herbs.

Add the mixed greens and romaine to the bowl with the prepped vegetables. Scatter the halved cherry tomatoes, cucumber slices, shredded carrot, sliced red onion and diced avocado over the greens.

Top the salad with sliced grilled chicken (or roasted chickpeas), crumbled feta, toasted nuts and dried cranberries.

Drizzle 3–4 tablespoons of the lemon-honey mustard vinaigrette over the salad (more on the side if desired). Gently toss to combine, taking care not to mash the avocado. Taste and add additional salt, pepper or lemon juice if needed.

Garnish with remaining chopped fresh herbs and serve immediately.