Big Salad - With Meat Recipe

Wash and dry all salad greens thoroughly (use a salad spinner or pat dry). Tear larger romaine leaves into bite-size pieces. Place romaine, spinach and arugula/spring mix into a large salad bowl and toss gently to combine.

Halve the cherry tomatoes, slice the cucumber and red bell pepper into thin pieces, thinly slice the red onion, shred the carrot if not pre-shredded, and dice the avocado. Add tomatoes, cucumber, bell pepper, red onion and shredded carrot to the bowl or keep separate if you prefer to dress just before serving to avoid sogginess.

Marinate

In a shallow dish, combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Add chosen meat: pat chicken breasts dry and place in the marinade; alternatively, place sliced steak in the marinade. Let rest for 15–20 minutes at room temperature (or up to 2 hours in refrigerator). If using bacon, skip this marinade step.

Cook Chicken

Heat a large skillet or grill pan over medium-high heat. Add a light coating of oil if skillet is not non-stick. For 12 oz chicken breast (about 1 large or 2 small), cook 5–7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Rest 5 minutes, then slice thinly or cube.

Cook Steak

For 10 oz flank or skirt steak, heat skillet or grill to high. Sear steak 3–4 minutes per side for medium-rare (adjust time for thickness). Let rest 5–8 minutes, then thinly slice against the grain.

Cook Bacon (if using)

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels and crumble or chop into bite-size pieces.

In a small jar or bowl, 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 salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity.

If you kept vegetables separate, add them to the bowl with the greens now (except avocado if you want to add it last). Add crumbled feta or goat cheese (1/4 cup) and toasted nuts (1/4 cup) to the salad.

Drizzle about half the dressing over the salad and toss gently to coat. Add sliced cooked chicken or steak (or crumbled bacon) on top or toss through, depending on preference.

Top with diced avocado and the remaining dressing if you like a saucier salad. Season with extra salt and pepper to taste.

Serve immediately so greens stay crisp. Leftover dressing can be refrigerated for up to 5 days; leftover cooked meat stored separately will keep 3–4 days in the refrigerator.