Lunch Specials Recipe
Available Monday – Friday until 3PM
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Frequently paired with
The best thing to pair and share with Lunch Specials
Ingredients
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Salad Base
Protein Options
Dressings
Garnishes
Method
Preparation
Prepare Salad Base
Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl. Halve the cherry tomatoes and add them to the bowl. Peel and slice the cucumber into half-moons and add to the salad. Thinly slice the red onion and add it to the mix.
Cook Protein
Grill the chicken breast until fully cooked and juices run clear, approximately 6-7 minutes per side. Alternatively, you may use pre-made tuna salad or canned chickpeas for a vegetarian option.
Dressing Preparation
Make Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.
Assembly
Combine Salad and Dressing
Pour the dressing over the salad and toss gently to ensure all ingredients are coated.
Add Protein and Garnishes
Slice the grilled chicken breast and add it on top of the salad. For vegetarian options, spoon the tuna salad or chickpeas onto the salad. Sprinkle feta cheese, olives, and chopped fresh parsley on top.
