Salad Recipe
Make Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Salad
Add‑Ons
Dressing
Method
Base Salad
- 1
Prepare greens and vegetables
Rinse and thoroughly dry the mixed salad greens. Place 6 cups of mixed greens in a large salad bowl. Halve 1 cup of cherry tomatoes, slice about 1 cup of cucumber, and thinly slice 1/4 cup red onion. Add tomatoes, cucumber, and onion to the bowl and toss gently to combine.
Add‑Ons
- 2
Prepare proteins and toppings
If using grilled chicken: season 2 chicken breasts with salt and pepper and grill over medium heat 6–8 minutes per side (or until internal temperature reaches 74°C / 165°F). Let rest 5 minutes, then slice thinly. For hard‑boiled eggs: place 2 eggs in a pot, cover with cold water, bring to a boil, then simmer 9–10 minutes; cool in ice water, peel and halve. Toast 1/2 cup walnuts or pecans in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant. Dice 1 avocado and measure 1/2 cup crumbled feta, 1/4 cup dried cranberries, and 3/4 cup croutons. Add desired add‑ons to the salad bowl or serve them on the side for guests to choose. Arrange sliced chicken and halved eggs on top of the greens if plating immediately.
Dressing
- 3
Make the vinaigrette
In a small bowl or jar combine 3 tbs extra‑virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning—add a splash more vinegar for brightness or a pinch more salt if needed.
- 4
Dress the salad
Just before serving, drizzle about half to three‑quarters of the dressing over the salad (start with 2 tbs and add more to taste). Toss gently to coat greens and distribute toppings. Add remaining dressing to the side for guests who want extra. Top with avocado, crumbled cheese, toasted nuts, dried cranberries, croutons, sliced chicken, and halved eggs as desired.