Census Crunch Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A refreshing salad with crisp textures and bold flavors, symbolizing the richness of U.S. cultural diversity. This american-inspired vegan (vegan) ready in about 35 minutes pairs mixed greens, sliced grilled chicken breast, medium, sliced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups mixed greens
• 1 lb, sliced grilled chicken breast
• 1 medium, sliced cucumber
• 1 small, thinly sliced red onion
• 1, diced avocado
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped walnuts

Instructions

1. Step 1: In a large bowl, combine 4 cups mixed greens, 1 sliced cucumber, 1 thinly sliced red onion, and 1 diced avocado.
2. Step 2: In a separate small bowl, whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
3. Step 3: Toss the salad dressing with the greens and vegetables until evenly coated.
4. Step 4: Top with 1 lb sliced grilled chicken breast and 1/4 cup chopped walnuts. Serve immediately.