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Colorful Divorce Salad Presentation
Rocco Fuhrman

Divorce Salad

The Divorce Salad is a vibrant, crunchy, and unexpectedly delicious dish proving fresh starts are flavorful. This salad offers an explosion of bright, tangy, and subtly sweet notes, wrapped in refreshing textures. Quick to prepare and nutrient-packed, the Divorce Salad fuels your journey and transforms simple ingredients into a powerful, self-care meal.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420

Ingredients
  

  • 6 cups mixed greens (spinach, arugula, romaine)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 bell pepper (any color), diced
  • 1/2 cup crumbled feta cheese (or goat cheese)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1.5 cups cooked chicken breast, shredded or diced
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon honey or maple syrup (optional)

Method
 

  1. In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, pepper, and optional sweetener. Whisk or shake until emulsified.
  2. Wash and dry mixed greens. Prepare vegetables: halve cherry tomatoes, dice cucumber and bell pepper, thinly slice red onion, and chop parsley and dill.
  3. In a large mixing bowl, combine all prepped vegetables, shredded chicken, and drained chickpeas.
  4. Pour half to three-quarters of the dressing over the salad and toss gently until evenly coated. Add more dressing if needed.
  5. Top with crumbled feta cheese and fresh herbs. Toss gently again before serving.

Notes

Ensure greens are dried before adding dressing to avoid sogginess. Store dressing separately if preparing for meal prep. Serve immediately for best texture.