#5 Salad Special Recipe

Wash and thoroughly dry the mixed salad greens. Place the greens in a large mixing bowl and gently toss to loosen and aerate.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red bell pepper, thinly sliced red onion, and shredded carrots to the bowl. Toss gently to combine so the vegetables are evenly distributed.

Fold in the diced avocado carefully so pieces remain intact and are evenly scattered through the greens.

Sprinkle the crumbled feta and toasted walnuts over the top, but reserve final light toss until after dressing is added.

Grilled Chicken option

If using grilled chicken: season two 6-oz boneless skinless chicken breasts with salt and pepper and a drizzle of olive oil. Grill over medium-high heat (or pan-sear) 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice and arrange on top of the salad.

Chickpeas option

If using chickpeas: rinse and drain 1 cup canned chickpeas. For extra flavor, toss with 1/2 tsp olive oil, 1/4 tsp smoked paprika and salt; warm in a skillet 3–4 minutes until slightly crisp, then cool slightly and scatter over the salad.

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, fresh lemon juice, and minced garlic.

Whisk vigorously (or seal jar and shake) until the dressing emulsifies and thickens slightly. Season with salt and black pepper and taste; adjust acidity with more lemon or vinegar, or sweetness with a little more honey if desired.

Just before serving, drizzle the dressing evenly over the salad — start with about half the dressing, toss gently to coat, then add more to taste so the greens are lightly but evenly dressed.

Top with the grilled chicken slices or prepared chickpeas if using. Sprinkle chopped fresh parsley, a final grind of black pepper and a pinch of coarse sea salt over the salad for finish.

Serve immediately in individual bowls or on a large platter. Leftover dressing can be refrigerated up to 5 days.