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  • Debbie Baisden

Kitchen Sink Salad Recipe

I’ve got a good one for you today! It’s a DELICIOUS, no-cook lunch or dinner recipe.

CONFESSION: I stole this idea from chef Guy Fieri. Except I mixed it up a bit to make it:

1) Healthier,

2) Heartier, and

3) Just as delicious.

It’s called the Kitchen Sink Salad because you can put basically anything you want in it.

Feel free to make it your own because you really can’t go wrong. If you have other veggies in the fridge, add ‘em!

Some leftover roasted sweet potatoes would be really good. Or sprinkle on some dried cranberries! Yum.

Kitchen Sink Salad

(makes 2 large salad servings)

For the dressing:

Handful of fresh basil or parsley

½ cup balsamic vinegar

Juice of ½ lemon

1 clove garlic, minced

1 tbsp Dijon mustard

½ teaspoon salt

Dash of freshly ground pepper

½ cup extra virgin olive oil

For the salad:

1 (12 oz) package mixed baby salad greens (or your favorite lettuce)

1 medium cucumber, peeled, cut in half, and diced

1 large tomato, diced

1 - 1.5 cups chopped cooked chicken

1/2 cup rinsed & drained cannellini beans

1 avocado

2 tbsp pecans or walnuts, chopped

(Optional extras: radishes, onions, celery, carrots, cauliflower, broccoli, mushrooms, jicama, bell peppers, bacon crumbles, seeds, olives, artichoke hearts, snow peas

Make the dressing:

Place all the dressing ingredients except olive oil in a high-speed blender. Pulse until combined. Turn on the blender and slowly drizzle in the olive oil until emulsified. Pour into a container and keep in the fridge until you’re ready to use it. (You’ll have leftovers!)

Make the salad:

In a large bowl, toss together the salad greens, cucumber, tomato, chicken, beans, and other toppings you found in your fridge. Add the dressing right before you’re ready to eat it. Top with the nuts and avocado.


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