Name: Kowboi Kitchen - Chicago Style foods CAP'S CREATION Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 5 cups mixed baby greens (arugula, baby spinach, red leaf); 2 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cup English cucumber, thinly sliced; 0.5 cup red bell pepper, thinly sliced; 0.25 cup red onion, very thinly sliced; 1 each avocado, diced; 0.75 cup fresh mango, diced (or peach in season); 0.5 cup toasted walnuts, roughly chopped; 0.5 cup feta cheese, crumbled; 2 tablespoons toasted pepitas (pumpkin seeds); 12 oz grilled chicken breast, sliced; 0.333 cup extra virgin olive oil; 2 tablespoons fresh orange juice; 1 tablespoons fresh lemon juice; 1 tablespoons honey; 1 teaspoons Dijon mustard; 1 teaspoons white wine vinegar; 1 tablespoons shallot, minced; 0.5 teaspoons garlic, minced; 0.75 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tablespoons fresh basil leaves, torn; 0.5 cups microgreens or pea shoots (optional)

Method

Prepare Greens & Vegetables

1
Wash and thoroughly dry the mixed baby greens and romaine. Place them in a large salad bowl and gently toss to combine.
2
Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, and very thinly slice the red onion. Add all prepared vegetables to the bowl with the greens.
3
Cut the avocado in half, remove the pit, dice into medium cubes, and add to the bowl. Add the diced mango or peach.

Toast Nuts & Seeds

4
In a small dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Remove to a plate to cool. In the same skillet toast the pepitas for 1–2 minutes until they pop and are lightly browned. Cool.

Prepare Protein (Optional)

5
If using grilled chicken, slice 12 oz cooked chicken breast into thin strips. (To grill fresh: season lightly with salt and pepper and grill 4–6 minutes per side over medium-high heat until internal temperature reaches 165°F / 74°C. Let rest 5 minutes, then slice.) Add sliced chicken to a small separate bowl and keep warm or refrigerate until ready to assemble.

Make the Citrus-Honey Vinaigrette

6
In a small bowl or jar combine 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, minced shallot and minced garlic. Whisk to combine.
7
Slowly stream in 1/3 cup extra virgin olive oil while whisking vigorously (or put lid on jar and shake) until the dressing emulsifies and is slightly thickened.
8
Season the dressing with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness: add up to 1 teaspoon more honey for sweetness or another 1/2 teaspoon lemon juice for brightness.

Assemble the Salad

9
Just before serving, pour about half of the vinaigrette (or to taste) over the greens and vegetables. Gently toss with salad tongs until everything is evenly coated. Add more dressing as desired, but avoid overdressing.
10
Scatter the toasted walnuts, pepitas, and crumbled feta over the tossed salad. Add torn basil leaves and microgreens on top.
11
If using protein, arrange sliced grilled chicken over the salad. Serve immediately.

Cap's Creation Recipe

Ingredients

Greens & Base

Vegetables & Fruit

Crunch & Cheese

Protein (optional)

Dressing — Citrus-Honey Vinaigrette

Finishing