June 13, 2016
If making salad is really as easy as throwing together some lettuce and toppings, why does it always seem like there’s never enough cheese and way too much dressing? Chopped salads like this one all but eliminate the issue of balance. You get all the good stuff—the crunch of the cucumber, the creaminess of the avocado, the sweet juiciness of the cherry tomatoes, the saltiness of the feta, plus a light coating of citrus-garlic dressing—in every single bite.
Yield: 2 servings
Total Time: 15 minutes
For the salad:
2 large eggs
1 head romaine lettuce, finely chopped
1/2 cup cilantro, minced
2 grilled Thrive Market Chicken Breasts, chopped into small pieces
3/4 cup cherry tomatoes, halved
1/2 avocado, diced
2 Persian cucumbers, diced
1/3 cup crumbled feta
For the dressing:
Juice of 2 lemons
2 cloves garlic, grated
Sea salt and freshly ground black pepper
1/4 cup olive oil
Hard-boil the eggs
Fill a small saucepan with 3 inches of water and set over medium heat. When water boils, carefully add eggs and let cook, uncovered, for 6 1/2 minutes. Drain water and run eggs under cold water to stop them from cooking. Peel and halve eggs.
Assemble the salad
Toss chopped romaine and cilantro in a large serving bowl and arrange eggs, chicken, tomatoes, avocado, cucumber, and feta over top.
Make the dressing
Whisk together lemon juice, grated garlic, salt, and pepper in a small bowl. While whisking, slowly add the oil and incorporate until mixture is homogenous.
Serve salad with dressing on the side.
Photo credit: Paul Delmont
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