Evergreen Paleo Salad (Printable)
Nutrient-packed dish combining greens, vegetables, and protein for a wholesome paleo experience.
# List of ingredients:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 10.6 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
→ Greens & Vegetables
05 - 3.5 oz baby spinach
06 - 3.5 oz mixed salad greens (such as arugula, kale, romaine)
07 - 1 medium cucumber, sliced
08 - 1 avocado, diced
09 - 1 small fennel bulb, thinly sliced
10 - 3.5 oz sugar snap peas, trimmed
11 - 1/2 cup fresh parsley, roughly chopped
12 - 1/4 cup fresh basil leaves, torn
→ Dressing
13 - 3 tablespoons extra virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon Dijon mustard (optional, verify paleo compliance)
16 - 1 small garlic clove, minced
17 - 1/4 teaspoon sea salt
18 - 1/8 teaspoon freshly ground black pepper
# Steps:
01 - Heat a grill pan or skillet over medium-high heat until hot.
02 - Rub chicken breasts with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper evenly on both sides.
03 - Grill or pan-sear chicken breasts for 5 to 6 minutes on each side until cooked through. Remove and allow to rest before slicing thinly.
04 - In a large salad bowl, mix baby spinach, mixed greens, cucumber, avocado, fennel, sugar snap peas, parsley, and basil.
05 - Whisk extra virgin olive oil, lemon juice, Dijon mustard (if using), minced garlic, sea salt, and black pepper in a small bowl until emulsified.
06 - Drizzle dressing over the salad mixture and toss gently to coat evenly.
07 - Top salad with sliced chicken and serve immediately.
# Expert Advice:
01 -
- It tastes like you spent hours planning when really it came together in the time it takes to make coffee.
- Every bite feels substantial and clean, the kind of meal that makes you feel genuinely good afterward.
- The flavors aren't shy—fresh herbs and a sharp lemon dressing do all the talking.
02 -
- Dress the salad as close to serving time as possible, or the greens will wilt and water down—I learned this lesson after making salad for a crowd and watching it turn into sad mush.
- Cold chicken from the fridge doesn't have the same appeal as chicken that's still slightly warm, so plan your timing so they meet at the table at the same moment.
03 -
- Buy your avocado a day early so it's perfectly ripe by dinner time—nothing is worse than fighting a rock-hard avocado or scraping brown mush off the counter.
- If you're cooking for more than two people, grill your chicken earlier in the day and chill it, then slice it cold and arrange it on top just before serving so the warm and cool elements stay balanced.