Salads Recipe

Make croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 2 tbsp olive oil, 1/2 tsp garlic powder and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, turning once, until golden and crisp. Remove and let cool.

Prepare chicken

If using chicken, season two small boneless skinless breasts (about 12 oz total) with salt and pepper. Grill over medium-high heat 4–6 minutes per side (internal temp 165°F/74°C) or pan-sear in 1 tbsp oil 5–6 minutes per side. Let rest 5 minutes, then thinly slice. Alternatively, roast chickpeas (drain, pat dry, toss with 1 tsp oil and 1/2 tsp smoked paprika, roast 20–25 minutes at 400°F) for a vegetarian protein.

Cook bacon & toast seeds

In a small skillet over medium heat, cook chopped bacon until crisp, 6–8 minutes. Transfer to a paper towel-lined plate to drain. In the same skillet, quickly toast 3 tbsp pepitas or sunflower seeds 1–2 minutes, shaking the pan, until fragrant. Remove and cool.

Whisk together 2 tbsp red wine vinegar, 1 tsp Dijon, 1 tsp honey, and 1 tbsp minced shallot in a small bowl. Slowly stream in 1/4 cup extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as desired. (Can be made up to 24 hours ahead; keep chilled.)

In a large salad bowl, combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, and 1/2 cup shredded carrots. Toss gently to combine.

Add the sliced grilled chicken (or roasted chickpeas), chopped crispy bacon, diced avocado, and toasted seeds over the greens.

Sprinkle 1/2 cup crumbled blue cheese or feta over the top and add the cooled croutons.

Drizzle the Classic Pub Vinaigrette over the salad (start with about 3–4 tbsp), toss lightly to coat, and taste. Add more dressing if desired. Season with additional salt and pepper to taste.

Serve immediately on chilled plates so the croutons remain crisp.