Dinner Salad Deluxe Recipe

Wash and thoroughly dry the mixed greens and romaine. Place the mixed greens and chopped romaine in a large salad bowl and gently toss to combine.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red bell pepper, and shredded carrots on top of the greens and set aside.

Prepare Chicken (or Chickpeas)

If using chicken: season both sides of each chicken breast with 1 tbs olive oil, 1/2 tsp smoked paprika and 1/2 tsp salt & pepper. Heat a skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly. If using canned chickpeas: drain, rinse, pat dry, toss with 1/2 tsp olive oil, 1/4 tsp smoked paprika and a pinch of salt; roast on a sheet pan at 400°F (200°C) for 20 minutes until slightly crisp.

Arrange sliced chicken (or roasted chickpeas) over the salad greens. Scatter crumbled feta or goat cheese, toasted walnuts or pecans, dried cranberries, and diced avocado evenly over the top.

In a small jar or bowl, combine 6 tbs extra-virgin olive oil, 3 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp honey, 1 tsp minced garlic (or 1 clove), 1 tsp salt, 1/2 tsp black pepper and 1 tsp Dijon mustard.

Whisk vigorously or tighten the jar and shake until dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more honey for sweetness or more vinegar/lemon for brightness.

Right before serving, pour about half the dressing over the salad and gently toss to coat the greens and distribute add-ins. Add more dressing to taste — typically 2–4 tablespoons per serving depending on preference.

Divide the salad among plates or serve family-style. Finish with an extra sprinkle of toasted nuts and a light grind of black pepper. Serve immediately so greens and avocado remain fresh.