Chopped Greens Recipe

Wash and dry the romaine or mixed greens thoroughly. Chop or roughly chop to bite-sized pieces and place into a large salad bowl.

Dice the tomato into 1/2-inch pieces (about 1 cup). Add to the bowl with the greens.

Peel (if desired) and dice the cucumber into 1/2-inch pieces (about 1 cup). Add to the bowl.

Cut the avocado in half, remove the pit, scoop out the flesh and dice into 1/2-inch pieces. Add to the bowl last to minimize browning.

If using pre-cooked chicken

Shred or dice the cooked chicken breast into bite-sized pieces (about 2 cups). If it’s cold, bring to room temperature or warm briefly if preferred.

If cooking raw chicken

Pat two chicken breasts dry, season with 1 tsp salt and 1 tsp black pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then dice or shred into roughly 1/2–1-inch pieces.

Add the prepared chicken to the salad bowl on top of the chopped vegetables.

In a small jar or bowl combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1 tsp salt, and 1 tsp black pepper.

Whisk vigorously or close the jar and shake until emulsified and slightly thickened. Taste and adjust seasoning—add more lemon for brightness or a pinch more salt if needed.

Pour about two-thirds of the dressing over the salad and gently toss to combine, ensuring avocado and greens are coated. Reserve the remainder to serve at the table.

Sprinkle chopped parsley or cilantro over the tossed salad.

If using, crumble 1 oz of feta or goat cheese over the top and sprinkle 2 tbs toasted seeds or nuts for crunch.

Serve immediately, offering remaining dressing on the side. Leftovers: keep dressing separate and store salad components refrigerated up to 24 hours; add dressing just before serving.