Salad Special Recipe

Prepare greens

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Roughly tear any large leaves into bite-sized pieces and place in a large salad bowl.

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber, red bell pepper, and red onion. Shred the carrots or use pre-shredded. Dice the avocado just before serving to avoid browning; toss the avocado with a tiny squeeze of lemon if desired.

Cook or prepare protein

If using grilled chicken: season two small boneless breasts (about 12 oz total) with salt and pepper and a drizzle of olive oil. Grill over medium-high heat 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly. If using canned chickpeas: drain, rinse, and optionally warm or roast with a pinch of smoked paprika and salt for 10 minutes at 400°F (200°C).

Toast nuts and seeds

In a dry skillet over medium heat, toast the chopped walnuts or pecans and sunflower seeds, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool.

Crumble the feta cheese and set aside.

Make the vinaigrette

In a small bowl or jar combine lemon juice, Dijon mustard, honey, white wine vinegar, minced garlic, and finely minced shallot (if using). Whisk or shake until combined. Slowly stream in the olive oil while whisking to emulsify, or secure jar lid and shake vigorously. Season to taste with salt and freshly ground black pepper. Taste and adjust acidity or sweetness (add more honey or lemon as needed).

If dressing is made ahead, refrigerate up to 3 days; bring to room temperature and shake well before using.

Assemble the salad

To the large bowl with mixed greens, add the halved cherry tomatoes, sliced cucumber, bell pepper, shredded carrots, and red onion. Toss gently to combine.

Dress and toss

Drizzle about 3–4 tablespoons of the vinaigrette over the salad (start with less; you can add more after tasting) and toss gently until evenly coated.

Add protein & toppings

Arrange sliced grilled chicken (or roasted chickpeas) over the top. Sprinkle crumbled feta, toasted nuts and seeds, and diced avocado over the salad.

Garnish & season

Scatter chiffonade basil and chopped parsley over the salad. Season with a pinch of salt and freshly ground black pepper to taste. If desired, add an extra drizzle of olive oil or a squeeze of lemon.

Serve immediately so greens and avocado remain fresh. Leftovers: store dressing separately and refrigerate salad components separately for up to 2 days; combine just before serving.