Catering Lunch Salads Recipe
Make Catering Lunch Salads Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Protein Options
Toppings
Dressings
Method
Preparation of Base Ingredients
- 1
Prepare the Greens
In a large mixing bowl, combine the mixed greens (arugula, spinach, and romaine). Rinse thoroughly and spin dry in a salad spinner.
- 2
Chop Vegetables
Halve the cherry tomatoes and set aside. Peel and slice the cucumber into thin rounds. Thinly slice the red onion.
Cooking Proteins
- 3
Cook Chicken (if not pre-cooked)
Grill or pan-sear the chicken breast until cooked through, approximately 6-7 minutes per side, depending on thickness. Allow to cool slightly and then slice into strips.
Assembling the Salad
- 4
Combine Ingredients
In the same large mixing bowl with the mixed greens, add the cherry tomatoes, cucumber slices, and red onion.
- 5
Add Protein
Add the grilled chicken (or chickpeas for a vegetarian option) and sprinkle with feta cheese.
- 6
Top with Extras
Add sliced avocado, olives, and chopped walnuts on top of the salad.
Preparing the Dressing
- 7
Mix the Dressing
In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
Serving the Salad
- 8
Serve
Drizzle the dressing over the salad just before serving. Toss gently to combine and serve immediately.
