Sunshine Salad

15-MinutesCheesyChickenClassicColdCrunchyFruitGastro-PubHeartyNo-CookPorkQuickSavorySoups & SaladsSpringVegetable
Time :15 minutes
Yield :4 servings
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Fresh fruit salad with strawberries, oranges, avocado, grapes, and crumbled feta cheese, topped with walnuts on a white speckled background.

The Scoop

The "Actually Worth the Effort" Sunshine Bowl.
Let’s be honest: most salads are a chore, but this one is an absolute lifestyle upgrade.
It aggressively rejects the sad, empty-leaf aesthetic and instead stacks a colorful mountain of crisp apples, sweet mandarin oranges, strawberries, grapes, and creamy avocado over a bed of greens. Then, it drops the real power moves: savory chopped chicken, crispy bacon, rich Gorgonzola, and buttery walnuts, all smothered in a homemade citrus-maple dressing that completely obliterates anything out of a bottle.
Hack it:
Make it a meal prep superstar: Keep the dressing, greens, and toppings separate so everything stays fresh for several days.
Add more crunch: Toss in pecans, almonds, pumpkin seeds, crispy chickpeas, or homemade croutons.
Make it seasonal: Use peaches or nectarines in summer, pears in fall, or dried cranberries in colder months.
Make it vegetarian: Skip the chicken and bacon and add roasted chickpeas, grilled halloumi, or extra nuts.
Upgrade the dressing: Add a little fresh ginger, poppy seeds, or a splash of balsamic vinegar for a new flavor twist.
Leftovers:
Make a wrap: Toss the salad filling into a tortilla with extra greens for an easy lunch.
Create a grain bowl: Add cooked quinoa, rice, or farro to turn leftovers into a heartier meal.
Make a chopped salad sandwich: Mix the ingredients with a little extra dressing and pile onto toasted bread.
Use it as a topping: Add the leftovers over grilled chicken, salmon, or a baked sweet potato.
Refresh it: Add a handful of fresh greens and a little more dressing the next day to bring it back to life.
 

Ingredients

For the salad:

  • 1 large head of romaine lettuce, rinsed and chopped, or 5 cups of mixed greens
  • 1 cup chicken, cooked and chopped
  • 1 cup bacon, cooked and chopped
  • 1 cup Granny Smith apples, chopped
  • 1 cup red onion, chopped
  • 1 cup grapes
  • 1 cup mandarin oranges
  • 1 cup strawberries, chopped
  • 1 cup walnuts
  • 3/4 cup Gorgonzola cheese, crumbled
  • 2 avocados, chopped

For the dressing:

  • 3 tablespoons apple cider vinegar
  • 1 teaspoon orange zest, grated
  • 2 tablespoons orange juice, freshly squeezed
  • 2 1/2 teaspoons dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup olive oil

Directions

  • In a large bowl, toss together the greens, chicken, bacon, apple, red onion, grapes, oranges, strawberries, walnuts, Gorgonzola cheese, and avocado.
  • Whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, salt, and pepper in a bowl. Slowly whisk in the olive oil to emulsify the dressing.
  • Toss the salad with the dressing.
  • Serve.
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