Sunday Salad


Sunday Salad


Serves 4
  • 1 large little gem lettuce head or a small head of romaine, leaves washed and torn into large bites
  • 1 large handful of wild arugula
  • 1 small fennel bulb, fronds, and tops removed, trimmed, and thinly sliced on a mandolin
  • 1 roast chicken breast, shredded
  • 2 tablespoons chives, minced
  • 2 radishes, trimmed and thinly sliced into rounds
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/3 cup garbanzo beans
  • 34 oz. feta, crumbled
  • 1 avocado, pitted, peeled, and cubed
  • Sea salt
  • Black pepper
Apple Cider Vinaigrette
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • Sea salt to taste
  • Black pepper to taste


In a small bowl, whisk together all the ingredients for the vinaigrette and set aside.
Place your lettuce, arugula, fennel, half the chicken, and half the chives in a large mixing bowl. Drizzle with some of the vinaigrette to coat. Season with sea salt and black pepper. Taste. Add dressing until it is coated to your liking. Put the salad in your serving bowl and top with the rest of the chicken and chives, radishes, toasted walnuts, garbanzo beans, feta, and avocado. Drizzle a little dressing over all of those ingredients (there will be dressing leftover). Sprinkle with a little sea salt and freshly ground black pepper.

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