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Farmhouse Salad with Citrus Vinaigrette

Servings 4


  • 1 pound boneless skinless, chicken breasts
  • ½ teaspoon Greek seasoning
  • 8 cups baby kale salad mix or your favorite salad greens, chopped
  • ½ bunch asparagus cut into 2-inch segments
  • 1 cup canned chickpeas rinsed and drained
  • 1 cup frozen green peas defrosted
  • 8 radishes thinly sliced
  • 4 ounces extra-sharp cheddar cheese
  • ¼ cup unsalted soy nuts

For the vinaigrette:

  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 1 shallot minced
  • 1 orange juiced
  • 1 lime juiced


  • Sprinkle the chicken with Greek seasoning. Spray a large high-sided skillet with olive oil spray and heat over a medium high flame. Add the chicken and cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and let cool. Cut into bite-sized pieces.
  • Wipe the skillet clean and fill with water. Return to the stove and bring to a boil. Meanwhile, fill a mixing bowl with ice water. Add the asparagus to the boiling water and cook for 1 minute, or until it turns bright green. Drain and place it immediately into the ice water to stop the cooking process.
  • Arrange the salad greens on a serving platter. Top with the chicken, asparagus, chickpeas, green peas, radishes, cheese, and soy nuts.
  • Add the olive oil, vinegar, orange and lime juices, and shallot to a small jar. Cover and shake to combine. Season with sea salt and black pepper to taste. Drizzle half of the dressing over the salad. Serve with additional dressing, to taste.