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Ingredients
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Salad Base
Vegetables
Fruits
Proteins
Cheese
Dressing
Method
Preparation
- 1
Prepare the Salad Base
In a large mixing bowl, combine the romaine lettuce, spinach, and arugula. Toss gently to mix evenly.
- 2
Chop the Vegetables
Halve the cherry tomatoes. Dice the cucumber and red bell pepper into bite-sized pieces. Grate or julienne the carrot.
- 3
Prepare the Fruits
Cut the avocado in half, remove the pit, and slice the flesh. Core and dice the apple.
- 4
Cook the Chicken
Grill the chicken breasts over medium heat until cooked through, approximately 6-7 minutes per side. Let them rest before slicing.
- 5
Rinse the Chickpeas
Open the can of chickpeas, drain them, and rinse under cold water to remove excess sodium.
- 6
Prepare the Cheese
Crumble the feta cheese into small pieces.
Assembly
- 7
Combine Ingredients
Add the chopped vegetables, fruits, chickpeas, and sliced grilled chicken to the salad base. Gently toss to combine.
- 8
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 9
Dress the Salad
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- 10
Top with Cheese
Sprinkle the crumbled feta cheese on top of the salad.