Eyva Recipe

Wash and chop greens

Rinse iceberg lettuce and baby spinach under cold water. Spin or pat dry. Chop the iceberg into bite-size pieces and place in a large salad bowl. Add the baby spinach.

Prepare cucumber and tomatoes

Peel the cucumber if desired, then slice lengthwise and cut into half-moons to make 1 cup. Halve the cherry tomatoes. Add both to the bowl.

Thinly slice onion

Peel and thinly slice the red onion into half-moons. If raw onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Warm or use pre-cooked chicken

If your chicken is cold, warm it briefly in a skillet over medium heat (1–2 minutes) or microwave until just above room temperature. Shred or dice to yield 2 cups and add to the salad bowl.

Toast walnuts

Place walnuts in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool slightly, then roughly chop and add to the salad bowl.

Add feta

Crumble the feta cheese and add to the bowl with the other salad components.

In a small bowl or jar, combine 0.25 cup extra-virgin olive oil, 3 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tbs honey, 1 tsp Dijon mustard, 1 tsp minced garlic, 1 tbs chopped fresh mint, 1 tbs chopped fresh dill, 0.75 tsp salt and 0.5 tsp black pepper.

Whisk vigorously (or shake in a jar with a lid) until the dressing emulsifies and is smooth. Taste and adjust seasoning—add a little more honey if you want it sweeter, or another 0.5 tbs lemon juice for more brightness.

Pour about two-thirds of the dressing over the salad ingredients in the large bowl. Gently toss with salad tongs or two large spoons until everything is evenly coated. Add more dressing as needed to taste.

Drizzle the reserved 1 tsp extra olive oil over the top, sprinkle the orange zest (if using) for aroma, and give a final light toss.

Serve immediately on individual plates or bowls, distributing chicken, walnuts and feta evenly. Leftover dressing can be refrigerated up to 5 days in a sealed container.