Equilibrium E=mc^2 Recipe

Prepare greens and vegetables

In a large bowl, combine baby spinach, mixed baby lettuces, and sliced kale. Add thinly sliced cucumber and radishes. Toss gently to mix and set aside in the refrigerator while you prepare the rest of the components so the greens stay crisp.

Marinate and grill chicken

Pat chicken breasts dry. In a small bowl combine 1 tbsp olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Rub mixture over chicken and let rest 10 minutes. Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached. Let rest 5 minutes, then thinly slice. Alternatively use pre-cooked grilled chicken and slice thinly.

Cook and prepare grains & chickpeas

If using farro or quinoa from scratch, cook according to package directions (about 1 part grain to 2 parts water for quinoa; farro varies). Drain and cool to room temperature, measure 3/4 cup cooked. For roasted chickpeas: toss canned chickpeas (drained, patted dry) with 1 tsp olive oil, a pinch of salt and roast at 400°F (200°C) for 20–30 minutes until crispy. Let cool. Combine cooled cooked grain, roasted chickpeas, and shaved parmesan; set aside.

Prepare avocado and nuts

Dice the avocado just before assembly to avoid browning. Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, watching carefully. Roughly chop and set aside.

Make the vinaigrette

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp lemon zest, 1 tsp lemon juice, 1 tbsp minced shallot, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning (more honey if you prefer sweeter, more vinegar if brighter).

Remove greens from refrigerator. Add the cooked grain/chickpea/parmesan mixture to the greens and toss gently to combine so the heavier elements distribute evenly.

Add sliced grilled chicken, diced avocado and toasted walnuts atop the greens and grain mixture in an even layer.

Drizzle the Equilibrium Vinaigrette evenly over the salad — start with about 2 tablespoons, toss lightly, then add more to taste (total vinaigrette makes roughly 4–5 tbsp; use 2–3 tbsp per serving as desired).

Finish with microgreens or chopped fresh herbs, a sprinkle of flaky sea salt, and a squeeze of lemon from the wedges. Serve immediately so avocado and greens remain fresh and textures remain contrasting.