Salads Recipe

Wash and dry greens

Thoroughly rinse the mixed greens and any baby lettuces under cold water. Use a salad spinner or pat dry with clean kitchen towels until mostly dry to prevent a soggy salad (about 2–4 minutes in a spinner).

Prep vegetables

Halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds, thinly slice the red bell pepper and red onion, and shred or peel the carrots if not pre-shredded. Dice the avocado just before assembling to prevent browning; toss with a little lemon juice if not serving immediately.

Prepare protein

If using grilled chicken: slice leftover or freshly grilled chicken into strips (about 2 cups total). If using canned chickpeas: drain, rinse, and optionally pat dry; toss with a pinch of salt, pepper, and 1/2 teaspoon olive oil. If using hard-boiled eggs: peel and quarter 2 large eggs.

In a small bowl or jar with a lid, combine 3 tablespoons lemon juice or vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Slowly whisk or shake in 1/3 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning or sweetness; if too tart, add another 1/2 teaspoon honey; if too thick, add 1–2 teaspoons water. This yields about 1/2 cup dressing—enough for the recipe with some leftover.

In a large salad bowl, toss the dried mixed greens with half of the vinaigrette to lightly coat (you can add more later to taste).

Add the halved cherry tomatoes, cucumber slices, red bell pepper, shredded carrots, and red onion to the greens. Toss gently to combine.

Top the salad with the chosen protein(s): arrange sliced grilled chicken, chickpeas, or quartered hard-boiled eggs evenly over the salad.

Scatter diced avocado, crumbled feta or goat cheese, toasted nuts, dried cranberries (if using), and croutons over the top.

Drizzle additional vinaigrette to taste (start with 1–2 tablespoons). Season with more salt and pepper if needed, sprinkle chopped fresh herbs, and serve immediately.

Divide the salad among 4 plates or bowls. Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days; leftover assembled salad (without dressing) will keep 1–2 days refrigerated—add avocado and croutons just before serving to maintain texture.