Mediterranean Grilled Chicken Salad

Mediterranean Grilled Chicken Salad came into my life during a blazing summer cookout when I wanted something bright, simple, and full of texture that would satisfy everyone gathered around the table.

I remember juggling a skillet, a cooler of drinks, and a stack of plates while the scent of olive oil and lemon juice from the marinade wafted through the yard. I loved how the tang cut through the smoky char on the chicken, and how the crunchy Romaine lettuce and juicy cocktail tomatoes kept each bite lively. That day, the salad became the thing people asked for seconds of, not because it was fancy, but because it felt honest and fresh.

Over the years I tweaked the dressing, learned to respect a short rest after grilling the chicken, and discovered that the briny pop of Kalamata olives plus the creamy tang of feta cheese make the whole dish sing. I often bring it to potlucks, and it travels well because the components stay distinct until you toss them with the dressing. It’s perfect for a relaxed weeknight supper or a backyard gathering, and it always earns compliments without requiring a ton of work.

Ingredients Overview for Mediterranean Grilled Chicken Salad

These ingredients form a simple, balanced Mediterranean ensemble. The key players are the tangy citrus and olive oil duo that tenderizes and flavors the chicken, the crunchy salad vegetables that provide contrast, and the briny Kalamata olives plus creamy feta cheese that add depth and umami. Together they create a harmonious mix of textures and bright flavors.

• 1/4 cup olive oil: Adds rich, fruity flavor and acts as the primary fat for the marinade and dressing, helping to carry herbs and lemon; also promotes moistness in the grilled chicken by coating it and preventing drying during cooking.
• 1/4 cup lemon juice: Provides bright acidity and citrusy tang to balance the olive oil and herbs, tenderizes the chicken slightly in the marinade, and lifts the overall freshness of the salad dressing.
• 1 tablespoon dried oregano: Imparts woody, aromatic Mediterranean flavor to the marinade and dressing; helps create a classic herb profile that complements lemon and olive oil while enhancing the chicken's savory notes.
• 1 tablespoon dried basil: Contributes sweet, slightly peppery aromatic notes that deepen the herbaceous complexity of the marinade and dressing; pairs well with oregano and lemon to reinforce the Mediterranean character.
• 3 green onions (chopped): Offers a mild oniony crunch and fresh green pungency that brightens both the marinade and the finished salad; chopped texture distributes flavor throughout the chicken or dressing.
• 1/2 teaspoon salt: Adds seasoning and enhances all flavors while controlling the overall saltiness of both the marinade and salad; helps to bring out the natural tastes of vegetables and chicken.
• 1/4 teaspoon pepper: Delivers subtle heat and earthy sharpness to balance acidity and fat; helps round out savory notes without overpowering delicate salad ingredients.
• 1/4 cup olive oil: Acts as additional fat for a second batch of dressing or finishing drizzle, providing fruity, smooth mouthfeel and helping to meld herbs, lemon, and seasonings with the salad components.
• 1/4 cup lemon juice: Supplies tangy acidity for the dressing or a second marinade portion, bringing bright citrus notes that keep the vegetables lively and the flavors balanced.
• 1 teaspoon dried oregano: Adds a milder, more restrained oregano presence for nuanced herbiness in a second seasoning step or alternate dressing portion; supports consistent Mediterranean flavor.
• 1 teaspoon dried basil: Contributes gentle basil aroma and light sweetness when used in a secondary dressing or seasoning; helps unify the herb profile without overpowering other ingredients.
• 1/2 teaspoon salt: Provides additional baseline seasoning in a second mixture or adjustment, ensuring the chicken and salad components are properly seasoned and balanced.
• 1/2 teaspoon pepper: Offers more subtle peppery warmth when seasoning a second batch of dressing or to finish the salad, maintaining cohesive seasoning across all components.
• 4 chicken breasts (boneless and skinless): Serves as the main protein for the dish, benefiting from the marinade to remain juicy and flavorful when grilled; sliced chicken crowns the salad and provides substantial body and texture.
• 1 Romaine lettuce (washed, dried and chopped): Forms the crisp, leafy base of the salad with cool crunch and a slightly bitter backbone that supports heavier toppings like feta and grilled chicken; chopped pieces make it easy to toss with dressing.
• 1 English cucumber (sliced): Adds cool, crisp, watery crunch and mild sweet flavor that refreshes the salad and contrasts with creamy and salty elements; sliced rounds provide pleasant texture and hydration.
• 1/2 medium red onion (chopped): Contributes sharp, slightly sweet pungency and crunchy texture when chopped; provides a bite that contrasts with softer ingredients and helps balance richer flavors.
• 1 green bell pepper (seeded and chopped): Provides sweet, crisp vegetal notes and a crunchy texture that complements tomatoes and cucumbers; chopped pieces add color and freshness to the salad mix.
• 2 cups cocktail tomatoes (chopped): Supplies juicy, sweet acidity and ripe tomato flavor that brightens the salad; chopped tomatoes introduce moisture and a contrasting softness to the crunchy greens.
• 1/2 cup Kalamata olives (pitted): Offers briny, fruity saltiness and meaty texture that punctuates each bite; pitted Kalamata olives add authentic Mediterranean flavor and complement both feta and grilled chicken.
• 1/2 cup feta cheese (crumbled): Delivers salty, creamy tang and crumbly texture that enriches the salad; crumbled feta adds savory depth and a pleasant contrast to the vegetables and dressing.
• 1 avocado (sliced): Adds creamy, buttery texture and mild nutty flavor when sliced over the salad; ripe avocado brings richness that balances acidic dressing and salty feta.

Putting Together Mediterranean Grilled Chicken Salad

These instructions will take you from marinating to plating, focusing on achieving balanced flavors and textures. The steps are straightforward, but pay attention to timing and sensory cues to get the best result.

1. In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.: The aroma of olive oil , zesty lemon juice , and dried herbs should be bright and herbaceous, which indicates a well blended marinade. As you whisk, notice the glossy sheen forming on the surface, and the way the herbs rehydrate slightly when combined with the liquid; that helps distribute flavor deeply into the chicken . One common mistake is under-mixing, which leaves pockets of herb that will toast unevenly on the grill. If the mixture smells flat, add a touch more lemon juice for lift.
2. Heat up your grill so that it's around 400℉.: You should feel the marinade coat the chicken as you move it, and the surface will look slick and slightly glossy. Ensuring full coverage allows the acids and oils to penetrate surface fibers, which helps the chicken remain juicy and flavorful after grilling. Avoid crowding the plate, because overlapping pieces will not marinate evenly. If you spot dry patches, redistribute the marinade with your hands or a spoon.
3. In the mean time whisk all the dressing ingredients together in a small bowl and set aside.: As the chicken rests in the fridge, the flavors will meld and the acidity will tenderize the meat. You should notice a subtle aroma coming from the container when you open it after marinating, which signals good infusion. Do not over-marinate for very long if your marinade is highly acidic, as the texture can become mushy. A common pitfall is forgetting the chicken in the fridge, so set a timer if you need to.
4. In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.: A properly heated grill will produce a satisfying sizzle and create those desirable char marks on the chicken . When you flick water onto the grate, it should dance and evaporate quickly. Preheating ensures a quick sear that locks juices inside; a cool grill will lead to sticking and longer cook times. Use a grill thermometer to confirm temperature rather than guessing.
5. Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinade.: The dressing should smell bright and herbaceous, and the oil will emulsify slightly with the lemon juice to create a glossy coating. Taste and adjust salt and pepper, keeping in mind the Kalamata olives and feta cheese will add saltiness. A common mistake is over-salting early; hold some seasoning back until you toss the salad.
6. Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.: When tossed, the vegetables should look vibrant and evenly distributed, and you will hear a light rustle of the leaves and a soft thud from chopped vegetables. Tossing aerates the salad and ensures every bite gets a variety of textures. Avoid over-handling which bruises delicate ingredients. If the lettuce looks limp, it may need more thorough drying before assembling.
7. Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.: You should hear a steady sizzle and see clear grill marks forming, with juices running clear when the chicken is nearing doneness. Cooking to the right internal temperature keeps the meat juicy while achieving a pleasant char that adds smoky complexity. A frequent error is flipping too often, which prevents proper searing. Use an instant read thermometer to ensure doneness.
8. Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.: The used marinade can harbor raw juices, so getting rid of it prevents cross contamination. The grill will have already captured the marinade flavor on the chicken , so there is no loss in tossing it. A common oversight is reserving the marinade for basting without cooking it first, which is unsafe. If you want to use it as a sauce, bring it to a rolling boil for several minutes.
9. Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices: Allowing the chicken to rest lets juices redistribute, so the slices stay moist rather than leaking on the plate. The surface will be slightly warm to the touch, and the flesh should be firm but yielding. Slicing too early will cause juices to run out and dry the meat. Use a sharp knife and slice against the grain for the best tenderness.
10. Drizzle the prepared dressing over the salad and toss well: As you toss, the dressing should cling to leaves and vegetables, creating a glossy, even coating. Tossing brings the flavors together, making each bite balanced between acid, oil, and salt. Avoid drowning the salad with dressing; you want brightness, not sogginess. If the salad tastes flat, add a splash more lemon juice .
11. Add the crumbled feta to the salad and mix: The crumbled feta cheese will add creamy, tangy pockets throughout the tossed greens, enhancing savory depth. Mix gently so the cheese distributes without turning to mush. Overmixing can break the crumbles into powder, losing textural contrast. Taste and adjust seasoning after adding the feta cheese .
12. Serve with the sliced chicken breast over the salad and avocado slices: Placing the warm sliced chicken on top creates a striking presentation and allows the meat to mingle with the dressing slightly, warming the salad. The sliced avocado adds a rich, buttery counterpoint and smooth texture. A misstep is adding avocado too early, which can brown; add it just before serving for best color.
13. Other optional sides include hummus and pita chips: These sides add a snackable element and are traditional companions that extend the meal. Hummus offers creamy, savory richness, while pita chips give a satisfying crunch. Avoid placing them directly on the salad to prevent sogginess. If making hummus at home, keep it chilled until serving.

Ways to Customize

If you want to adapt the Mediterranean Grilled Chicken Salad to your preferences, there are many simple swaps that keep the essence intact. Below are practical, detailed tips you can apply to texture, flavor, and make-ahead strategy.

• Swap cooking method:

  If you cannot grill, you can bake the chicken at 450F for about 20 minutes as the notes suggest, which yields a similar cooked-through result though without charred grill marks. Baking is foolproof and gives even cooking, but it will lack the smoky aroma from an open flame.

• Marinade timing:

  Marinate the chicken for at least 30 minutes and up to four hours. Short marination seasons the surface nicely, while longer times let flavors penetrate deeper. Avoid exceeding the recommended time to prevent textural breakdown from the acid.

• Make-ahead dressing:

  Whisk the dressing up to a day ahead and refrigerate it in a sealed jar. Give it a quick shake before tossing with the salad to reincorporate the olive oil and lemon juice. This saves time and often improves flavor as the herbs bloom overnight.

• Keep components separate for travel:

  If transporting the salad, pack the dressing and sliced chicken separately from the greens and toppings to prevent sogginess. Assemble and toss at the last minute for the freshest texture.

• Adjust salt carefully:

  Because Kalamata olives and feta cheese add salt, season the dressing conservatively and finish seasoning after combining. This prevents an overly salty final dish.

• Texture boost:

  If you crave more crunch, serve toasted pita chips on the side rather than in the salad to keep them crisp. They offer contrast without introducing sogginess.

Serve This Mediterranean Grilled Chicken Salad With

This section outlines thoughtful serving ideas for the Mediterranean Grilled Chicken Salad. Consider pairing suggestions, occasions, and storage advice to make serving effortless and seasonally appropriate.

• Light lunch or picnic:

  This salad shines as a portable lunch. Pack dressing separately and add sliced chicken and avocado just before eating to keep everything fresh. Pair with chilled water or iced tea for a refreshing midday meal.

• Casual dinner:

  For a relaxed dinner, set the salad alongside warm pita and hummus. The combination offers variety in texture and keeps the meal satisfying without heavy sides, creating a balanced plate for family meals.

• Entertaining and potlucks:

  Bring the salad components in separate containers to a gathering, then toss at the host’s home to maintain freshness. The dish suits summer get togethers, backyard barbecues, and informal celebrations.

• Seasonal pairing:

  In summer, lean into ripe tomatoes and crisp cucumbers. In cooler months, keep the dressing bright and serve with heartier grains on the side if you want to warm things up while preserving the salad’s fresh character.

• Storage tips:

  Store leftover salad components separately when possible. Keep the dressed salad in an airtight container and consume within one to two days for best texture, especially because of the avocado.

• Occasion suggestion:

  This salad is great for Ramadan if served at iftar as a nourishing, balanced option that is easy to portion for guests and provides protein and fresh vegetables after fasting.

FAQ

Conclusion

This Mediterranean Grilled Chicken Salad stands out for its bright citrus marinade, smoky grilled chicken, and a satisfying mix of crunchy and creamy textures. I encourage you to give it a try because it is both approachable and impressive, perfect for weeknight dinners or relaxed gatherings. It’s forgiving to make ahead, easy to customize, and consistently pleasing to a crowd, so serve it with confidence and enjoy the fresh flavors.

Mediterranean Grilled Chicken Salad

Mediterranean Grilled Chicken Salad is a bright, crispy and satisfying dish featuring smoky grilled chicken, crunchy Romaine, juicy cocktail tomatoes, briny Kalamata olives and creamy feta. This easy weeknight dinner blends zesty lemon juice and herbaceous olive oil for a refreshingly simple meal, perfect for summer gatherings or a light family supper. Make it for a crowd or a quick solo lunch for a healthy, flavorful reason to cook.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup olive oil Adds rich, fruity flavor and acts as the primary fat for the marinade and dressing, helping to carry herbs and lemon; also promotes moistness in the grilled chicken by coating it and preventing drying during cooking.
• 1/4 cup lemon juice Provides bright acidity and citrusy tang to balance the olive oil and herbs, tenderizes the chicken slightly in the marinade, and lifts the overall freshness of the salad dressing.
• 1 tablespoon dried oregano Imparts woody, aromatic Mediterranean flavor to the marinade and dressing; helps create a classic herb profile that complements lemon and olive oil while enhancing the chicken's savory notes.
• 1 tablespoon dried basil Contributes sweet, slightly peppery aromatic notes that deepen the herbaceous complexity of the marinade and dressing; pairs well with oregano and lemon to reinforce the Mediterranean character.
• 3 green onions (chopped) Offers a mild oniony crunch and fresh green pungency that brightens both the marinade and the finished salad; chopped texture distributes flavor throughout the chicken or dressing.
• 1/2 teaspoon salt Adds seasoning and enhances all flavors while controlling the overall saltiness of both the marinade and salad; helps to bring out the natural tastes of vegetables and chicken.
• 1/4 teaspoon pepper Delivers subtle heat and earthy sharpness to balance acidity and fat; helps round out savory notes without overpowering delicate salad ingredients.
• 1/4 cup olive oil Acts as additional fat for a second batch of dressing or finishing drizzle, providing fruity, smooth mouthfeel and helping to meld herbs, lemon, and seasonings with the salad components.
• 1/4 cup lemon juice Supplies tangy acidity for the dressing or a second marinade portion, bringing bright citrus notes that keep the vegetables lively and the flavors balanced.
• 1 teaspoon dried oregano Adds a milder, more restrained oregano presence for nuanced herbiness in a second seasoning step or alternate dressing portion; supports consistent Mediterranean flavor.
• 1 teaspoon dried basil Contributes gentle basil aroma and light sweetness when used in a secondary dressing or seasoning; helps unify the herb profile without overpowering other ingredients.
• 1/2 teaspoon salt Provides additional baseline seasoning in a second mixture or adjustment, ensuring the chicken and salad components are properly seasoned and balanced.
• 1/2 teaspoon pepper Offers more subtle peppery warmth when seasoning a second batch of dressing or to finish the salad, maintaining cohesive seasoning across all components.
• 4 chicken breasts (boneless and skinless) Serves as the main protein for the dish, benefiting from the marinade to remain juicy and flavorful when grilled; sliced chicken crowns the salad and provides substantial body and texture.
• 1 Romaine lettuce (washed, dried and chopped) Forms the crisp, leafy base of the salad with cool crunch and a slightly bitter backbone that supports heavier toppings like feta and grilled chicken; chopped pieces make it easy to toss with dressing.
• 1 English cucumber (sliced) Adds cool, crisp, watery crunch and mild sweet flavor that refreshes the salad and contrasts with creamy and salty elements; sliced rounds provide pleasant texture and hydration.
• 1/2 medium red onion (chopped) Contributes sharp, slightly sweet pungency and crunchy texture when chopped; provides a bite that contrasts with softer ingredients and helps balance richer flavors.
• 1 green bell pepper (seeded and chopped) Provides sweet, crisp vegetal notes and a crunchy texture that complements tomatoes and cucumbers; chopped pieces add color and freshness to the salad mix.
• 2 cups cocktail tomatoes (chopped) Supplies juicy, sweet acidity and ripe tomato flavor that brightens the salad; chopped tomatoes introduce moisture and a contrasting softness to the crunchy greens.
• 1/2 cup Kalamata olives (pitted) Offers briny, fruity saltiness and meaty texture that punctuates each bite; pitted Kalamata olives add authentic Mediterranean flavor and complement both feta and grilled chicken.
• 1/2 cup feta cheese (crumbled) Delivers salty, creamy tang and crumbly texture that enriches the salad; crumbled feta adds savory depth and a pleasant contrast to the vegetables and dressing.
• 1 avocado (sliced) Adds creamy, buttery texture and mild nutty flavor when sliced over the salad; ripe avocado brings richness that balances acidic dressing and salty feta.

Equipment

• Grill
• Mixing Bowl
• Small Bowl
• Knife
• Cutting Board

Method

 

1. In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.: The aroma of olive oil , zesty lemon juice , and dried herbs should be bright and herbaceous, which indicates a well blended marinade. As you whisk, notice the glossy sheen forming on the surface, and the way the herbs rehydrate slightly when combined with the liquid; that helps distribute flavor deeply into the chicken . One common mistake is under-mixing, which leaves pockets of herb that will toast unevenly on the grill. If the mixture smells flat, add a touch more lemon juice for lift.
2. Heat up your grill so that it's around 400℉.: You should feel the marinade coat the chicken as you move it, and the surface will look slick and slightly glossy. Ensuring full coverage allows the acids and oils to penetrate surface fibers, which helps the chicken remain juicy and flavorful after grilling. Avoid crowding the plate, because overlapping pieces will not marinate evenly. If you spot dry patches, redistribute the marinade with your hands or a spoon.
3. In the mean time whisk all the dressing ingredients together in a small bowl and set aside.: As the chicken rests in the fridge, the flavors will meld and the acidity will tenderize the meat. You should notice a subtle aroma coming from the container when you open it after marinating, which signals good infusion. Do not over-marinate for very long if your marinade is highly acidic, as the texture can become mushy. A common pitfall is forgetting the chicken in the fridge, so set a timer if you need to.
4. In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.: A properly heated grill will produce a satisfying sizzle and create those desirable char marks on the chicken . When you flick water onto the grate, it should dance and evaporate quickly. Preheating ensures a quick sear that locks juices inside; a cool grill will lead to sticking and longer cook times. Use a grill thermometer to confirm temperature rather than guessing.
5. Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinade.: The dressing should smell bright and herbaceous, and the oil will emulsify slightly with the lemon juice to create a glossy coating. Taste and adjust salt and pepper, keeping in mind the Kalamata olives and feta cheese will add saltiness. A common mistake is over-salting early; hold some seasoning back until you toss the salad.
6. Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.: When tossed, the vegetables should look vibrant and evenly distributed, and you will hear a light rustle of the leaves and a soft thud from chopped vegetables. Tossing aerates the salad and ensures every bite gets a variety of textures. Avoid over-handling which bruises delicate ingredients. If the lettuce looks limp, it may need more thorough drying before assembling.
7. Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.: You should hear a steady sizzle and see clear grill marks forming, with juices running clear when the chicken is nearing doneness. Cooking to the right internal temperature keeps the meat juicy while achieving a pleasant char that adds smoky complexity. A frequent error is flipping too often, which prevents proper searing. Use an instant read thermometer to ensure doneness.
8. Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.: The used marinade can harbor raw juices, so getting rid of it prevents cross contamination. The grill will have already captured the marinade flavor on the chicken , so there is no loss in tossing it. A common oversight is reserving the marinade for basting without cooking it first, which is unsafe. If you want to use it as a sauce, bring it to a rolling boil for several minutes.
9. Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices: Allowing the chicken to rest lets juices redistribute, so the slices stay moist rather than leaking on the plate. The surface will be slightly warm to the touch, and the flesh should be firm but yielding. Slicing too early will cause juices to run out and dry the meat. Use a sharp knife and slice against the grain for the best tenderness.
10. Drizzle the prepared dressing over the salad and toss well: As you toss, the dressing should cling to leaves and vegetables, creating a glossy, even coating. Tossing brings the flavors together, making each bite balanced between acid, oil, and salt. Avoid drowning the salad with dressing; you want brightness, not sogginess. If the salad tastes flat, add a splash more lemon juice .
11. Add the crumbled feta to the salad and mix: The crumbled feta cheese will add creamy, tangy pockets throughout the tossed greens, enhancing savory depth. Mix gently so the cheese distributes without turning to mush. Overmixing can break the crumbles into powder, losing textural contrast. Taste and adjust seasoning after adding the feta cheese .
12. Serve with the sliced chicken breast over the salad and avocado slices: Placing the warm sliced chicken on top creates a striking presentation and allows the meat to mingle with the dressing slightly, warming the salad. The sliced avocado adds a rich, buttery counterpoint and smooth texture. A misstep is adding avocado too early, which can brown; add it just before serving for best color.
13. Other optional sides include hummus and pita chips: These sides add a snackable element and are traditional companions that extend the meal. Hummus offers creamy, savory richness, while pita chips give a satisfying crunch. Avoid placing them directly on the salad to prevent sogginess. If making hummus at home, keep it chilled until serving.

Notes

• Swap cooking method: If you cannot grill, you can bake the chicken at 450F for about 20 minutes as the notes suggest, which yields a similar cooked-through result though without charred grill marks. Baking is foolproof and gives even cooking, but it will lack the smoky aroma from an open flame.
• Marinade timing: Marinate the chicken for at least 30 minutes and up to four hours. Short marination seasons the surface nicely, while longer times let flavors penetrate deeper. Avoid exceeding the recommended time to prevent textural breakdown from the acid.
• Make-ahead dressing: Whisk the dressing up to a day ahead and refrigerate it in a sealed jar. Give it a quick shake before tossing with the salad to reincorporate the olive oil and lemon juice. This saves time and often improves flavor as the herbs bloom overnight.
• Keep components separate for travel: If transporting the salad, pack the dressing and sliced chicken separately from the greens and toppings to prevent sogginess. Assemble and toss at the last minute for the freshest texture.
• Adjust salt carefully: Because Kalamata olives and feta cheese add salt, season the dressing conservatively and finish seasoning after combining. This prevents an overly salty final dish.
• Texture boost: If you crave more crunch, serve toasted pita chips on the side rather than in the salad to keep them crisp. They offer contrast without introducing sogginess.

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Meet Rachel Martinez

I’m all about making the ordinary extraordinary. Give me basic pantry staples pasta, canned tomatoes, dried beans and I’ll show you how to create restaurant-worthy meals without the restaurant prices. I believe everyone deserves to eat well, regardless of budget or skill level. I’m usually the voice asking, “Can we substitute this?” because I know not everyone has specialty stores nearby. Practical, flavorful cooking is my love language.