Lunch Specials Recipe
Recipe information
Make Lunch Specials in just 30m. Available Monday – Friday until 3PM
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Salad Base
Protein Options
Dressings
Garnishes
Preparation
1. Prepare Salad Base
Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl. Halve the cherry tomatoes and add them to the bowl. Peel and slice the cucumber into half-moons and add to the salad. Thinly slice the red onion and add it to the mix.
2. Cook Protein
Grill the chicken breast until fully cooked and juices run clear, approximately 6-7 minutes per side. Alternatively, you may use pre-made tuna salad or canned chickpeas for a vegetarian option.
Dressing Preparation
3. Make Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.
Assembly
4. Combine Salad and Dressing
Pour the dressing over the salad and toss gently to ensure all ingredients are coated.
5. Add Protein and Garnishes
Slice the grilled chicken breast and add it on top of the salad. For vegetarian options, spoon the tuna salad or chickpeas onto the salad. Sprinkle feta cheese, olives, and chopped fresh parsley on top.
Local Coupons
No local coupons found for this recipe's ingredients.