A hearty, lush salad is my constant craving. In colder months, it’s kale and Brussels sprouts with Caesar dressing. With warm weather finally here, I’m constantly looking for a salad that is fresh tasting, light yet satisfying, and easy to put together. The trees are blossoming, my garden is bursting with colors, and I’m looking for something verdant to put on my table.
Enter: This chopped salad with Boar’s Head FireSmith™ Flame Grilled Chicken Breast. Crisp romaine lettuce, sweet cherry tomatoes, crunchy cucumber, and juicy peaches deliver fresh and light flavors, while strips of sliced Boar's Head FireSmith™ Flame Grilled Chicken Breast, crispy Boar's Head bacon, diced avocado, and tangy Boar’s Head goat cheese take the traditional chopped salad to the next level. A simple red wine vinaigrette makes this vibrant dish a refreshing and nourishing lunch, plus, this recipe is flexible—add toasted nuts if you’d like, a hard boiled egg, or other dressings like creamy ranch or yogurt tahini. Double the recipe and it could even serve as a show-stopping main course for a dinner party. —Jessica Faith Meter
This recipe is shared in partnership with Boar’s Head. —The Editors
See what other Food52ers are saying.