Retro Garden Salad
A vibrant mix of crisp greens, roasted vegetables, and a zesty citrus vinaigrette for a fresh, retro-inspired dish. This Mediterranean-inspired quick recipe, ready in about 40 minutes, pairs mixed salad greens, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 salad greens
- 1, diced red bell pepper
- 1, julienned zucchini
- 200g, sliced grilled chicken breast
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Toss 4 cups mixed salad greens with 1 diced red bell pepper and 1 julienned zucchini in a large bowl.
- Step 2: In a small jar, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1 tsp Dijon mustard until emulsified. Season with salt and pepper.
- Step 3: Add 200g grilled chicken slices to the salad and drizzle the dressing over the top. Toss gently to coat. Serve immediately with a sprinkle of fresh parsley.
