Individual Salad Recipe

Prepare vegetables

Rinse and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Slice the cucumber into 1/4-inch rounds (or half-moons) and thinly slice the red bell pepper and red onion. Place all prepared vegetables in a large bowl.

Gently toss the greens, tomatoes, cucumber, bell pepper, and red onion together to combine and distribute evenly.

Prepare protein

If using grilled chicken: slice a cooked chicken breast into thin strips (about 4 oz portion). If using chickpeas: drain and rinse 1/2 cup canned chickpeas and pat dry. Warm the chickpeas briefly in a skillet with a pinch of salt if desired.

Add the sliced chicken (or chickpeas) to the bowl with the salad base. Scatter the crumbled feta, chopped toasted walnuts/pecans, and diced avocado over the top. Gently fold once or twice to avoid mashing the avocado.

Make the dressing

In a small bowl or jar combine 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a few drops more lemon for brightness, or a pinch more salt if needed.

If preparing ahead, refrigerate dressing up to 2 days. Bring to room temperature and shake well before using.

Just before serving, drizzle approximately half to all of the dressing (about 1 to 2 tbsp) over the assembled salad, depending on preference. Toss gently to coat all ingredients evenly.

Sprinkle the lemon zest and chopped fresh herbs over the top for brightness. Taste and add an extra pinch of salt or a grind of pepper if needed. Plate individually into a shallow bowl or salad plate.

Serve immediately to preserve crispness. Leftovers: store dressing separately and keep salad refrigerated up to 1 day (add avocado just before serving to avoid browning).