Love Your Team! Recipe

Wash and dry the mixed salad greens thoroughly. Place them in a large serving bowl or platter, gently tossing to combine.

Add the halved cherry tomatoes, sliced cucumber, red bell pepper, and shredded carrots on top of the greens, arranging so the salad looks colorful and inviting.

Cook Protein (Chicken or Chickpeas)

If using grilled chicken: Preheat a grill or grill pan to medium-high. Season two 8-oz chicken breasts with 0.25 tsp salt and a pinch of pepper. Grill 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice across the grain. If vegetarian: drain and rinse 2 cups (about 16 oz) canned chickpeas and pat dry; toss with 1 tsp olive oil, 0.25 tsp salt and 0.25 tsp smoked paprika and roast at 425°F (220°C) for 15–20 minutes until slightly crisp.

Quarter the hard-boiled eggs and arrange them around the salad. Fan the sliced avocado and place on top. Sprinkle the crumbled feta, toasted sunflower seeds and dried cranberries evenly across the salad.

In a small bowl or a jar with a lid, combine 0.25 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, minced garlic, chopped parsley and sliced basil.

Season the dressing with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Whisk vigorously (or shake in the jar) until emulsified and slightly thickened. Taste and adjust: add a little more honey for sweetness, more lemon for brightness, or extra salt/pepper as needed.

Just before serving, drizzle the Herb Citrus Dressing evenly over the salad (about half to two-thirds of the dressing for a lightly dressed salad; reserve the rest for guests who want more).

Sprinkle lemon zest over the top if using, and finish with an extra crack of black pepper and a light pinch of sea salt to taste.

Toss lightly at the table or serve composed so guests can take portions with the colorful toppings. Serve immediately.