Secret Garden Salad Recipe

Prepare proteins and bacon

If you don't have cooked chicken, poach or roast 2 boneless skinless chicken breasts (about 12–14 minutes poaching or 20–25 minutes roasted at 200°C/400°F until 165°F/74°C internal). Let rest 5 minutes, then slice or shred into bite-sized pieces. Cook bacon in a skillet over medium heat until crisp (about 6–8 minutes), drain on paper towels and chop into 1/2-inch pieces.

Prep produce

Wash and thoroughly dry the salad greens. Halve the cherry tomatoes. Slice the cucumber into 1/4-inch half-moons. Halve, pit and dice the avocado; toss the avocado with a light squeeze of lemon if you want to prevent browning. Thinly slice chives or green onions and chop a little extra fresh dill for garnish.

Assemble salad

In a large bowl, combine the mixed greens (5 cups), sliced cucumber (from 1 large), halved cherry tomatoes (1.5 cups), shredded or sliced chicken (2 cups) and chopped bacon (6 slices worth). Gently fold in the diced avocado (1 large) and sprinkle the shredded cheese (3 tbsp) over the top. Season lightly with salt and freshly ground black pepper to taste, keeping in mind the bacon and cheese are salty.

Make the dressing: in a small bowl or jar, combine Greek yogurt (1/2 cup), mayonnaise (2 tbsp), chopped fresh dill (2 tbsp), lemon juice (1 tbsp), olive oil (1 tsp), honey (1 tsp), Dijon mustard (1/2 tsp) and minced garlic (1/2 tsp). Whisk (or shake in a jar) until smooth.

Adjust consistency and seasoning: taste and add salt and freshly ground pepper to taste. If the dressing is too thick, whisk in cold water 1 tbsp at a time until you reach desired pourable consistency (typically 1 tbsp). Refrigerate for 10 minutes to let flavors meld if time allows.

Dress and serve: pour dressing over the assembled salad just before serving — start with about 3–4 tablespoons and toss gently to coat. Serve any extra dressing on the side. Garnish the salad with the reserved fresh dill and sliced chives or green onions. Serve immediately.