Socal Salad Recipe
Fresh romaine lettuce and baby spinach blended with quinoa and diced red peppers, cucumber, tomato, and red onions. Tossed in a sweet chili poppy seed dressing and topped with a seasoned grilled chicken breast, sliced toasted almonds, and goat cheese.
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Ingredients
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Salad Base
Dressing
Toppings
Method
Preparation
Prepare Salad Ingredients
In a large bowl, chop the romaine lettuce, baby spinach, red bell pepper, cucumber, tomato, and red onion. Add the cooled quinoa to the bowl.
Make Dressing
In a small bowl, whisk together the sweet chili sauce, poppy seeds, olive oil, apple cider vinegar, honey, salt, and black pepper.
Grill Chicken
Season the grilled chicken breast with salt and pepper. Grill over medium heat for 6-7 minutes on each side, or until cooked through. Let rest before slicing.
Assembly
Assemble the Salad
Pour the dressing over the salad ingredients in the large bowl and toss to combine. Top with sliced grilled chicken, toasted almonds, and crumbled goat cheese before serving.