Recipe Station

Here's everything you need for this delicious chicken and veggie chopped salad. This recipe makes eight servings.

Ingredients to Gather

For the vinaigrette:
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon whole-grain Dijon mustard
1/4 teaspoon kosher salt
1/2 cup olive oil
1 teaspoon sesame oil, or other flavorful nut oil

For the salad:
1 medium tomato, diced
1/2 medium English or hothouse cucumber, quartered lengthwise and chopped
20 snap peas (3 ounces), cut into thirds
10 small radishes, stemmed and quartered
1 small carrot, peeled and finely grated
2 medium scallions, thinly sliced
1/4 cup loosely packed fresh parsley leaves
1 cup cooked chickpeas, drained and rinsed if canned
1/2 cup roasted nuts, such as pine nuts or slivered almonds
1/4 cup roasted sunflower seeds, hemp seeds, or chia seeds

For serving (optional):
Baby kale
Radicchio
Grilled chicken breast

Directions to Follow

Make the vinaigrette: Whisk the vinegar, lemon juice, Dijon, and salt together in a small bowl. Drizzle in the olive oil and sesame oil, and whisk until emulsified; set aside.

Make the salad: Chop, dice, grate, and mince to your heart's content, piling each vegetable in a large bowl as it is prepared. Add the parsley, chickpeas, nuts, and seeds and toss to combine.

Finally, take the dressing and pour it over the chopped veggies, tossing to coat. And you're done!

We just love how quick and easy this salad is to make, and that you can make it ahead so you have a nice lunch ready and waiting for you. Have you made this salad? What did you think of it? Share your thoughts in the comment section below!

Article Source: The Kitchn