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My Current Favorite Salad Recipe

This salad is packed with vibrant flavors! Fresh greens, creamy avocado, and tender chicken come together in a satisfying dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4-5 ounces spring greens
  • 6 ounces cooked chicken shredded or diced
  • 1 large ripe avocado diced
  • 1 carrot grated
  • 1 small heirloom tomato chopped
  • 2 stalks green onion finely chopped
  • ½ cup cooked brown rice
  • 2 tablespoons pumpkin seeds raw or roasted
  • 6 pecan halves raw or roasted
  • 3 tablespoons Caesar salad dressing or dressing of your choice
  • 1 tablespoon fresh lemon juice (optional)
  • sea salt to taste

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Grater
  • Whisk or Jar with Lid

Method
 

Directions
  1. Start by washing your spring greens thoroughly and patting them dry. Dice the avocado, chop the heirloom tomato, and finely chop the green onions. Grate the carrot and set aside.
  2. In a large mixing bowl, add the spring greens as your base.
  3. Next, layer in the cooked chicken, followed by the diced avocado, grated carrot, chopped tomato, and green onions.
  4. Sprinkle the cooked brown rice over the salad, then add the pumpkin seeds and pecan halves for that lovely crunch.
  5. Drizzle the Caesar salad dressing over the top, and if you like, add a squeeze of fresh lemon juice for brightness.
  6. Gently toss all the ingredients together until everything is well coated in the dressing. Taste and season with a sprinkle of sea salt as needed. Serve immediately and enjoy your creation!

Notes

  • Feel free to get creative with your ingredients!
  • Spring greens can be replaced with kale or spinach for a different flavor profile.
  • For a vegetarian option, substitute the chicken with chickpeas or tofu.