House Salad Recipe
Large greens topped with your choice of chicken.
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Ingredients
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Salad Base
Toppings
Method
Preparing the Salad Base
- 1
Wash the Greens
Thoroughly wash the Romaine lettuce and spinach under cold water. Drain and pat dry with a clean towel.
- 2
Chop the Lettuce
Chop the Romaine lettuce into bite-sized pieces and place it in a large salad bowl.
- 3
Add Spinach
Add the spinach leaves to the bowl with the chopped Romaine lettuce.
- 4
Prepare Vegetables
Halve the cherry tomatoes, slice the cucumber into rounds, and thinly slice the red onion.
- 5
Combine Vegetables
Add the halved cherry tomatoes, sliced cucumber, and sliced red onion to the salad bowl.
Cooking the Chicken
- 6
Grill the Chicken
Season the chicken breasts with salt and pepper. Preheat a grill or skillet over medium heat and grill the chicken for about 6-7 minutes on each side, or until fully cooked. The internal temperature should reach 165°F (75°C).
- 7
Slice the Chicken
Once cooked, remove the chicken from the grill and let it rest for a few minutes. Then, slice the chicken into strips.
Assembling the Salad
- 8
Combine Salad Ingredients
In the large salad bowl, add the sliced grilled chicken on top of the salad base.
- 9
Add Cheese and Dressing
Sprinkle the feta cheese over the salad. Drizzle with olive oil and balsamic vinegar.
- 10
Toss the Salad
Gently toss the salad to combine all ingredients evenly. Adjust seasoning with additional salt and pepper if desired.