Spring Salad with Chicken & Feta

Spring always inspires a salad like this—crisp greens, juicy tomatoes, cool cucumber, and those tangy pickled onions that wake everything up. The shredded chicken makes it a full, satisfying meal, while feta adds that salty pop and roasted pine nuts bring the perfect toasty crunch. It’s colorful, fresh, and exactly what you want when the season starts to shift.

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INGREDIENTS HIGHLIGHTS

Spinach & Spring Greens Mix (3 cups) — Tender, leafy base with a mix of textures and flavors.

Pickled Red Onion (1 tablespoon, rough chopped) — Tangy bite that brightens the whole bowl.

Cherry Tomatoes (8, halved) — Juicy pops of acidity and color.

Cucumber (¼, peeled and quarter-sliced) — Cool, hydrating crunch.

Radishes (2, thinly sliced) — Peppery edge and crisp texture.

Feta Cheese (2 tablespoons, crumbled) — Salty, creamy contrast that sharpens every bite.

Vinaigrette (2 tablespoons) — Zippy dressing that ties everything together.

Cooked Chicken Breast (1 medium-large, shredded) — Hearty protein that makes this salad a full meal.

Roasted Pine Nuts (1 tablespoon) — Nutty crunch and a little luxury. (See Notes if you need to roast.)

Extra Pickled Red Onion (for garnish) — Adds color and a final tangy lift.

Salt & Pepper (to taste) — Simple seasoning that balances the greens and boosts the flavor.

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HOW TO MAKE IT

Add the spinach-lettuce mix, rough chopped pickled red onion, half of the tomatoes, half of the cucumber, half of the radishes, half of the cheese, half of the vinaigrette to a large mixing bowl. Sprinkle with salt and pepper, then mix until well combined and coated with the dressing.

Separate into two serving bowls and layer in sections the remaining tomatoes, cucumber, radishes, and chicken over the lettuce. Drizzle with the remaining tablespoon of vinaigrette. Add a little sprinkle of salt and pepper.

Finish by sprinkling the remaining tablespoon of feta cheese and pine nuts over the salad. And add the pickled red onion that was reserved for garnish to the center.

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Yield: 2

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Spring Salad with Chicken & Feta

Prep time: 10 MinTotal time: 10 Min

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Ingredients

Salad

• 3 cups spinach and spring greens mix
• 1 tablespoon pickled red onion (rough chopped)
• 8 cherry tomatoes (halved)
• 1/4 cucumber peeled, sliced and slices cut into quarters
• 2 radishes (thinly sliced)
• 2 tablespoons feta cheese (crumbled)
• 2 tablespoons vinaigrette1 cooked medium-large chicken breast shredded
• 1 tablespoon roasted pine nuts (see Notes if you need to roast the pine nuts)
• Pickled red onion for garnish
• Salt and pepper to taste

Vinaigrette Recipe

• 2 tablespoons red wine vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 6 tablespoons olive oil
• 1 teaspoon minced shallot
• 1/4 teaspoon dried Italian seasoning
• Freshly ground pepper to taste

Instructions

Salad

1. Add the spinach-lettuce mix, rough chopped pickled red onion, half of the tomatoes, half of the cucumber, half of the radishes, half of the cheese, half of the vinaigrette to a large mixing bowl. Sprinkle with salt and pepper, then mix until well combined and coated with the dressing.
2. Separate into two serving bowls. Layer in sections the remaining tomatoes, cucumber, radishes, and chicken over the lettuce.
3. Drizzle with the remaining tablespoon of vinaigrette. Add a little sprinkle of salt and pepper.
4. Finish by sprinkling the remaining tablespoon of feta cheese and pine nuts over the salad. And add the pickled red onion that was reserved for garnish to the center.

Vinaigrette

1. Add all of the ingredients to a jar and shake well to combine thoroughly.

Notes

Dry roast the pine nuts in a skillet over medium heat until they begin to brown. Remove from the pan to a dish so they don't continue to cook.

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