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Ingredients
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Salad Base
Seasonal Vegetables
Protein
Dressing
Method
Preparation
- 1
Prepare the Salad Base
In a large bowl, combine the mixed greens, halved cherry tomatoes, and diced cucumber. Toss gently to mix.
- 2
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice sweet potatoes into small cubes, toss with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- 3
Steam Asparagus
Trim the ends of the asparagus and steam for about 4-5 minutes until bright green and tender. Set aside.
- 4
Prepare Radishes
Wash and thinly slice radishes. Set aside.
- 5
Grill Chicken
Season the chicken breasts with salt and pepper, grill over medium heat for about 6-7 minutes on each side or until fully cooked. Slice into strips.
- 6
Rinse Chickpeas
Rinse canned chickpeas under cold water and drain.
Assembly
- 7
Combine Ingredients
In the bowl with the salad base, add the roasted sweet potatoes, steamed asparagus, sliced radishes, grilled chicken, and chickpeas. Toss gently to combine.
- 8
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
- 9
Dress the Salad
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.