Create Your Own Salad Recipe

Wash and thoroughly dry chosen greens (romaine, spinach, or mixed). Chop romaine into bite-sized pieces and tear any large spinach or spring greens. Place 3 cups romaine + 2 cups spinach (or your chosen combination totaling about 4–5 cups) into a large salad bowl or divide between two plates.

Grilled chicken

If using grilled chicken: season a 6–8 oz chicken breast with salt and pepper, grill or pan-sear over medium heat 6–8 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then thinly slice. Use 4 oz sliced on the salad.

Chickpeas

If using canned chickpeas: drain and rinse 1 cup. For extra flavor, toss with 1 tsp olive oil, 1/4 tsp smoked paprika and toast in a 400°F (200°C) oven 10–15 minutes until slightly crisp. Add to salad.

Egg / cheese

If using a hard-boiled egg: place egg in boiling water for 9–11 minutes, cool in ice water, peel and slice. Crumble 1 oz feta and add to bowl.

Halve 1 cup cherry tomatoes, slice 1 cup cucumber into rounds or half-moons, thinly slice about 1 tablespoon red onion, shred 1 cup carrot, dice 1/2 avocado and thinly slice 1/2 apple or pear if using. Arrange or toss these evenly over the greens.

If using avocado, toss diced avocado with a squeeze of lemon to prevent browning and add just before serving.

Toast 2 tablespoons chopped walnuts or pecans in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant. Add 1/2 cup croutons and 1 tablespoon sunflower seeds to the salad for crunch.

In a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar or lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or shake vigorously until emulsified.

Taste and adjust seasoning (more vinegar/lemon for brightness, more honey for sweetness, or more salt/pepper).

Drizzle about half of the dressing over the assembled salad and gently toss to coat evenly. Reserve remaining dressing to serve on the side.

Divide onto plates if not already plated. Add sliced grilled chicken or chosen protein on top, sprinkle any remaining cheese, nuts, seeds or croutons, and add a final grind of black pepper. Serve immediately with extra dressing on the side.