Ingredients
1/2 pound baby red-skinned potatoes
Kosher salt
2 Romaine hearts, chopped
2 cups arugula, chopped
2–3 Persian cucumbers, sliced
4 ribs of celery, trimmed and sliced
2–3 large radishes, halved from top to bottom and sliced thin
1 red, yellow or orange bell pepper, seeded and cut into bite sized pieces
1 avocado, peeled and cut into small chunks
3/4 cup crunchy seasoned chickpeas
1 1/2 pounds boneless skinless chicken breast
Flaky sea salt and freshly ground black pepper
For the dressing:
1/3 cup plain Greek yogurt
4 scallions, coarsely chopped
3 large garlic cloves, peeled
3 tablespoons white wine vinegar
1 teaspoon ground cumin
kosher salt
coarsely ground black pepper
1/4 cup extra virgin olive oil
Instructions
- Put the potatoes in a medium saucepan with a good amount of salt and cover with cold water by about 2-inches. Place over high and bring to a boil until fork tender, about 10 minutes. Drain and cool. When cool enough to handle cut into 1/4-inch slices.
- Meanwhile, place all of the dressing ingredients, except the olive oil, into blender or food processor. With the motor running slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Add the romaine, arugula, cucumbers, celery, radishes, bell pepper, avocado, chickpeas, chicken and potatoes to your salad bowl in layers. Season with salt and pepper. Drizzle with the dressing and toss well to coat all of the ingredients. Serve immediately.
Notes
A major time saver and equally delicious would be to use already prepared rotisserie chicken. Just remove the skin and shred the chicken.
You could make the salad in advance, just don’t add the dressing until ready to serve.
There are no hard, fast rules for salad. If you prefer other vegetables use whatever you enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chopping
- Cuisine: American
