Easy Grilled Chicken Salad for Lunch That You’ll Crave Every Day
Easy grilled chicken salad for lunch can change how you feel all afternoon. Instead of a heavy meal that makes you sleepy, this protein-packed, veggie-loaded bowl keeps you energized, satisfied, and focused. In this guide, you’ll learn how to build an easy grilled chicken salad for lunch that tastes like something from a restaurant but comes together in your own kitchen in under 30 minutes. From marinades and greens to toppings, dressings, and storage tips, you’ll get everything you need to make this a weekly (or daily) go-to.
Because this simple salad is so customizable, it works for meal prep, busy workdays, or relaxed weekends when you still want something nourishing. You’ll also discover variations inspired by other great salads like citrus-forward winter bowls and hearty grain salads, so you’ll never get bored. For a refreshing drink to pair with your salad, you might also enjoy this bright and creamy strawberry banana smoothie recipe as a lighter dessert. By the end, you’ll know how to grill juicy chicken, balance flavors and textures, and assemble lunches that feel both effortless and special.
Table of Contents
Why Easy Grilled Chicken Salad for Lunch Belongs in Your Weekly Routine
A Balanced, Satisfying Midday Meal That Actually Fills You Up
Easy grilled chicken salad for lunch hits the perfect balance between light and satisfying. The grilled chicken breast brings lean protein, which helps keep you full and prevents that mid-afternoon snack attack. At the same time, a big bed of leafy greens, colorful vegetables, and healthy fats from ingredients like avocado or nuts deliver fiber, vitamins, and steady energy without weighing you down. When you combine all these parts, you get a meal that supports stable blood sugar, better focus, and improved mood.
Unlike many quick lunches that come from drive-thrus or takeout containers, a homemade salad lets you control salt, oil quality, and portion size. This is especially helpful if you watch sodium or prefer heart-healthy fats like extra-virgin olive oil. Plus, when you grill the chicken instead of frying it or drowning it in heavy sauces, you keep the flavors fresh and the texture light. With a little smart prep, you can grill enough chicken once and use it for a few days of salads, making your lunch routine faster and more consistent.
Health Benefits: Protein, Fiber, and Plenty of Micronutrients
Beyond convenience, a well-built grilled chicken salad offers powerful nutrition. A typical serving of grilled chicken breast provides around 25–30 grams of high-quality protein, which supports muscle repair, immune function, and hormone balance. When you pair that protein with at least two cups of leafy greens, like romaine, spinach, or kale, you add iron, folate, vitamin K, and antioxidants that protect your cells from everyday stress.
Furthermore, raw and lightly cooked vegetables like cherry tomatoes, cucumbers, shredded carrots, and bell peppers bring additional vitamin C, beta-carotene, and polyphenols. These compounds help reduce inflammation and support long-term heart health. Adding a handful of nuts or seeds gives you magnesium and zinc, while a drizzle of olive-oil-based dressing offers monounsaturated fats that support healthy cholesterol levels.
When you choose whole-food ingredients and skip heavy, sugary dressings, this easy grilled chicken salad for lunch can easily fit into weight-loss, blood-sugar management, or general wellness goals. Over time, you might notice more consistent energy, better digestion, and fewer afternoon cravings.
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Easy Grilled Chicken Salad for Lunch
Description
This easy grilled chicken salad for lunch is fresh, protein-packed, and perfect for busy weekdays, meal prep, or healthy eating.
Ingredients
2 boneless skinless chicken breasts
4 cups romaine lettuce or mixed greens
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1 carrot, shredded
1 ripe avocado, sliced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
Optional toppings: pumpkin seeds, almonds, feta cheese
Instructions
Preheat grill or grill pan over medium-high heat.
Season chicken with salt, pepper, and olive oil.
Grill chicken 4–6 minutes per side until internal temperature reaches 165°F.
Let chicken rest 5 minutes, then slice.
Arrange greens and vegetables in a bowl.
Top with sliced grilled chicken.
Whisk olive oil with lemon juice and drizzle over salad.
Toss gently and serve.
Notes
Store dressing separately for meal prep.
Grilled chicken keeps 3–4 days refrigerated.
Swap romaine for kale or spinach if desired.
Core Ingredients for an Easy Grilled Chicken Salad for Lunch
Choosing the Best Chicken: Cut, Quality, and Seasoning Basics
The star of an easy grilled chicken salad for lunch is, of course, the chicken. Boneless, skinless chicken breasts are a common choice because they’re lean and cook quickly. However, chicken thighs can be just as tasty, staying juicy with less effort. If you prefer a slightly richer flavor and don’t mind a few extra calories, try boneless skinless thighs; they’re forgiving on the grill and difficult to overcook. Whenever possible, look for chicken labeled air-chilled or organic for better texture and cleaner flavor.
Seasoning is where you can turn a plain salad into something craveable. A simple mix of salt, black pepper, garlic powder, and smoked paprika makes a versatile rub that pairs well with many dressings. For a brighter profile, add dried oregano, thyme, or a squeeze of lemon juice. If you know you’ll eat this salad multiple times in a week, consider marinating the chicken in olive oil, lemon, and herbs for at least 30 minutes. This not only improves taste but also helps keep the meat moist on the grill, so your salad never feels dry or bland.
Greens and Vegetables: Building a Base with Texture and Color
After you choose your protein, you need a sturdy yet tender base for your easy grilled chicken salad for lunch. Romaine lettuce offers crunch and holds up well to warm chicken. Mixed greens or spring mixes add a tender, delicate texture but wilt faster, so they work best for same-day salads.
For more nutrition and chew, add shredded kale or thinly sliced Brussels sprouts, both of which create a hearty, salad-bar feel. If you like winter-inspired combos, take flavor ideas from dishes like a citrus fennel avocado winter salad by including sliced fennel, orange segments, or creamy avocado.
Vegetables bring color, crunch, and extra nutrients. Cherry tomatoes, cucumber slices, red onion, shredded carrots, radishes, and bell peppers all work well. Aim for at least three different colors to maximize your nutrient variety and visual appeal. If you enjoy a mix of raw and cooked vegetables, roasted sweet potatoes, grilled zucchini, or charred corn add warmth and a cozy feel, especially in colder months. This way, the salad feels more like a main course and less like a side.
How to Grill Chicken Perfectly Every Time
Step-by-Step Grilling Method for Juicy Chicken
To keep your easy grilled chicken salad for lunch exciting, you need reliably juicy chicken. Start by trimming any excess fat from your chicken breast or thigh pieces. If the breasts are thick, slice them horizontally to create cutlets about ½–¾ inch thick so they cook evenly. Pat them dry with paper towels, which helps the seasoning stick and encourages browning. Then season generously with your chosen spice blend or marinade.
Preheat your grill or grill pan over medium-high heat for at least 5–10 minutes. A properly heated grill sears the outside quickly, sealing in juices and giving you those classic grill marks. Lightly oil the grates or pan to prevent sticking, then place the chicken down without moving it for 4–6 minutes per side, depending on thickness.
Use an instant-read thermometer if possible; you want an internal temperature of 165°F (74°C). Let the chicken rest on a cutting board for at least five minutes before slicing, so juices redistribute and every bite of salad tastes moist and flavorful.
Marinades and Flavor Variations to Keep Salads Interesting
While salt and pepper alone can deliver tasty chicken, marinades can transform your easy grilled chicken salad for lunch into something restaurant-level. A classic Mediterranean-style marinade might include olive oil, lemon juice, minced garlic, dried oregano, and a pinch of red pepper flakes. Let the chicken soak for 30 minutes to 2 hours in the fridge. This infuses every bite with bright, herbal flavors that pair well with feta, olives, and cucumbers.
For a smoky-sweet twist, try a mixture of olive oil, lime juice, chili powder, cumin, and a touch of honey or maple syrup. This style of chicken works perfectly with black beans, corn, and avocado, similar to a lighter midday spin on a chicken taco salad dinner recipe. You can also experiment with yogurt-based marinades, which tenderize the meat while adding a subtle tang.
Just remember that sugary marinades burn faster, so lower the heat slightly and watch the chicken closely. Rotating between these flavor profiles during the week keeps your lunches fun and helps prevent “salad fatigue.”
Assembling the Easy Grilled Chicken Salad for Lunch
Step-by-Step Assembly for Maximum Flavor and Freshness
Once your components are ready, assembling your easy grilled chicken salad for lunch in the right order makes a big difference. Start with your base greens in a large bowl or meal-prep container. If you use heartier greens like kale, massage them with a teaspoon of olive oil and a pinch of salt to soften the leaves. Next, layer in your crunchy vegetables, cucumbers, carrots, radishes, and peppers, so they stay close to the bottom and don’t get crushed.
Then add your warm, sliced grilled chicken across the top. The slight warmth helps release the aroma of your herbs and spices, making the whole salad more inviting. Sprinkle on any additional toppings, such as nuts, seeds, cheese, or croutons, just before serving, so they keep their crispness.
Finally, keep your dressing on the side until you’re ready to eat. If you add it too early, the greens will wilt, and the vegetables may lose their bright texture. This simple sequence keeps everything crisp and fresh from the first bite to the last.
Smart Toppings: Crunch, Creaminess, and Extra Nutrition
Thoughtful toppings turn a basic bowl into a memorable easy grilled chicken salad for lunch. For crunch, you might use toasted almonds, pumpkin seeds, or sunflower seeds. They bring healthy fats and minerals, and they prevent the salad from feeling monotonous.
If you enjoy a classic feel, add homemade whole-grain croutons or small toasted pita pieces. For creaminess, you can opt for diced avocado, crumbled feta, goat cheese, or shaved Parmesan. Each cheese adds a distinct flavor profile: feta is tangy and salty, goat cheese is soft and slightly acidic, while Parmesan delivers a nutty, savory kick.
You can also include more nutrient-dense ingredients like cooked quinoa or farro to make the salad extra hearty. This idea mirrors the satisfying feel of a cranberry apple quinoa winter salad, but adapted to a grilled chicken base. For sweetness, toss in a few dried cranberries, sliced grapes, or fresh berries when in season.
Just remember to keep portions moderate so the salad stays balanced rather than sugary. With the right toppings, one salad can offer protein, fiber, complex carbs, and healthy fats in a single bowl.
Dressings That Complement Grilled Chicken
Light, Homemade Dressings: From Classic Vinaigrette to Creamy Options
The dressing can make or break your easy grilled chicken salad for lunch. Store-bought dressings often contain added sugars, preservatives, and low-quality oils, so making your own is a smart upgrade. A basic vinaigrette follows a simple formula: three parts oil to one part acid.
For example, whisk together three tablespoons of extra-virgin olive oil with one tablespoon of lemon juice or red wine vinegar. Add a small spoon of Dijon mustard, minced garlic, salt, and pepper. This blend clings nicely to greens and enhances the grilled flavor of the chicken.
If you prefer a creamier texture, try a Greek yogurt-based dressing. Combine plain Greek yogurt with lemon juice, olive oil, garlic, and herbs like dill or parsley. This gives you a rich-tasting sauce with extra protein and less fat than traditional mayo-based dressings. You can also make a honey-mustard dressing by blending Dijon mustard, honey, apple cider vinegar, and olive oil.
It pairs particularly well with salads that include apples, pecans, or sharp cheeses. Once you understand these basics, you can tweak seasonings to match your salad’s toppings and the flavor of your grilled chicken.
Balancing Flavor: Acid, Salt, Sweetness, and Texture
A well-designed dressing balances several elements: acidity, salt, sweetness, and mouthfeel. Your easy grilled chicken salad for lunch already includes savory, slightly smoky chicken and fresh vegetables. The dressing should brighten these components without overwhelming them.
Acid from lemon juice or vinegar cuts through richness, while a pinch of salt brings out the natural flavors of your greens and chicken. A small amount of honey or maple syrup can soften the sharpness of the acid, making the dressing more rounded and kid-friendly without turning it into dessert.
Texture also matters. If your salad includes many crunchy ingredients, like nuts, raw vegetables, and croutons, a silky dressing offers contrast. On the other hand, a slightly thicker yogurt dressing can cling to hearty greens like kale and romaine, delivering consistent flavor in every bite.
Taste the dressing before pouring it on your salad. If it tastes flat, it usually needs more acid or salt. If it tastes harsh, add a bit more oil or a touch of sweetness. With a little practice, you’ll blend dressings that feel tailored to each new salad variation you create.
Meal Prep: Make-Ahead Easy Grilled Chicken Salad for Lunch
Batch-Cooking Chicken and Prepping Vegetables Safely
Meal prep turns your easy grilled chicken salad for lunch into a practical everyday habit. Begin by grilling a larger batch of chicken at once, perhaps 2–3 pounds depending on how many servings you want for the week. Once cooked and cooled, slice or cube the chicken, then store it in airtight containers in the refrigerator. Properly stored grilled chicken stays safe and tasty for 3–4 days. Label containers with the date so you always know when to use it.
Next, wash and dry your greens thoroughly. Excess moisture leads to faster wilting, so use a salad spinner or pat the leaves dry. Chop sturdier vegetables like carrots, bell peppers, and cucumbers, and store them separately in containers with paper towels to absorb extra water. More delicate ingredients like avocado, tomatoes, and herbs should be prepared closer to serving to preserve freshness.
By dedicating an hour to prep on Sunday or the evening before a busy workday, you dramatically cut down the time it takes to assemble lunch. This structure also makes it easier to choose a healthy option instead of last-minute takeout.
Storing Salads So They Stay Fresh and Crunchy
Storage technique will determine how appealing your easy grilled chicken salad for lunch feels on day three. If you assemble fully dressed salads in advance, you risk limp lettuce and soggy toppings. Instead, think in layers and compartments.
In a single container, place hearty vegetables and grains at the bottom, followed by chicken, and add delicate greens and herbs on top. Keep the dressing in a separate small jar or container until you are ready to eat.
If you use mason jars, add dressing first, then firm veggies like cucumbers and carrots, followed by chicken, and finally greens on top. At lunchtime, shake the jar to distribute the dressing. Just remember to consume jar salads within 2–3 days for best texture.
For office or school lunches, insulated lunch bags with small ice packs keep ingredients cool and safe. When stored correctly, your salad will maintain its crunch, color, and flavor, helping you actually look forward to eating it instead of feeling stuck with leftovers.
Creative Variations on an Easy Grilled Chicken Salad for Lunch
Mediterranean, Southwest, and Italian-Inspired Twists
Once you master the basic formula, you can reinvent your easy grilled chicken salad for lunch in endless ways. For a Mediterranean-style bowl, use a lemon-oregano grilled chicken and serve it on a bed of romaine with cucumbers, cherry tomatoes, red onion, Kalamata olives, and crumbled feta. Dress it with a simple lemon-olive oil vinaigrette and garnish with fresh parsley. This version feels bright and refreshing, ideal for warm days.
For a Southwest spin, rub the chicken with chili powder, cumin, garlic, and paprika. Serve it over mixed greens with black beans, grilled corn, avocado slices, cherry tomatoes, and a sprinkle of sharp cheddar or cotija cheese. A lime-cilantro dressing or creamy avocado-lime sauce completes the theme.
If you crave Italian flavors, borrow ideas from a classic panzanella salad recipe by adding toasted bread cubes, juicy tomatoes, basil, and mozzarella pearls to your grilled chicken salad. Drizzle with balsamic vinaigrette, and you have a dish that tastes like it came from a cozy trattoria.
Seasonal and Grain-Boosted Salads for Extra Heft
As the seasons change, you can adjust your easy grilled chicken salad for lunch to highlight what’s fresh. In fall and winter, try adding roasted butternut squash, Brussels sprouts, or beets for warmth and earthiness. These flavors pair beautifully with a maple-Dijon dressing and toasted walnuts.
You might even incorporate some ideas from a warm lentil and roasted vegetable salad by layering grilled chicken over lentils and roasted carrots for extra protein and fiber.
In spring and summer, focus on lighter ingredients like strawberries, peaches, or grilled asparagus. A handful of fresh herbs, basil, mint, or dill, instantly brightens the bowl. If you want your salad to keep you full through a long afternoon, add a grain such as quinoa, farro, or brown rice.
These grains pack complex carbohydrates, which digest slowly and keep your energy stable. Whether you’re building a high-protein post-workout lunch or a desk-friendly meal, these variations ensure you can enjoy grilled chicken salads all year long without repetition.
Nutritional Breakdown and Comparison
Typical Nutrition Profile of a easy grilled chicken salad for lunch
A thoughtfully built easy grilled chicken salad for lunch can be a nutritional powerhouse. Consider a bowl that contains three ounces of grilled chicken breast, about two cups of mixed greens, a cup of assorted vegetables, a tablespoon of nuts or seeds, and two tablespoons of vinaigrette.
Such a salad generally lands around 350–500 calories, depending on toppings and dressing. It often delivers roughly 25–35 grams of protein, 20–30 grams of carbohydrates (largely from vegetables and possibly grains), and 15–25 grams of healthy fats.
You also benefit from a wide spectrum of vitamins and minerals. Dark leafy greens contribute vitamin K, folate, and iron, while orange and red vegetables add beta-carotene and vitamin C. Nuts and seeds bring magnesium, vitamin E, and healthy fats. Together, these nutrients support immune health, bone strength, heart function, and skin vitality.
When you compare this to many fast-food lunches, you’ll see fewer empty calories and more nutrient density, which means greater satiety and overall well-being.
Here’s a simplified example of how a grilled chicken salad might compare to a typical fast-food burger meal:
| Meal | Calories (approx.) | Protein | Carbs | Fats |
|---|---|---|---|---|
| Grilled Chicken Salad (homemade) | 400 | 30 g | 25 g | 18 g |
| Burger + Fries (fast food) | 800–1000+ | 25 g | 80–100 g | 40–60 g |
Aligning Your Salad with Specific Health Goals
You can easily adapt your easy grilled chicken salad for lunch to fit various dietary goals. For weight loss, keep an eye on calorie-dense toppings and dressings. Choose lean chicken breast, go light on cheese and nuts, and use vinaigrettes with measured oil portions. Load up on low-calorie vegetables to increase volume and satiety with minimal extra calories.
For muscle gain or higher protein needs, simply increase the portion of chicken and consider adding beans or lentils as a secondary protein source.
If you follow a lower-carb diet, skip croutons, sugary dressings, and large portions of grains. Instead, focus on non-starchy vegetables, avocado, olives, and seeds. Those managing blood sugar can benefit from balanced bowls that mix protein, fiber, and healthy fats to slow digestion and prevent spikes.
In that case, choose whole intact grains instead of white bread or pasta and measure out fruit carefully. By seeing your salad as a flexible template rather than a fixed recipe, you can tailor each bowl to your body’s needs and your health journey.
Serving Ideas, Pairings, and Common Mistakes for easy grilled chicken salad for lunch
Perfect Pairings: Drinks, Sides, and Complete Meal Ideas
Your easy grilled chicken salad for lunch can stand alone, but smart pairings turn it into a satisfying, full meal that still feels light. If you want something refreshing on the side, a nutrient-dense juice or tonic can be a great match. You might draw inspiration from wellness-focused drinks like those in the wellness shot juice recipes & benefits guide and create a small ginger-lemon shot to sip beforehand.
For a more filling option, pair your salad with a slice of whole-grain bread or a small serving of soup, especially in colder months.
For dessert or a midafternoon snack, fresh fruit, Greek yogurt with berries, or a homemade energy bite keeps the meal balanced. If you serve the salad to guests, consider offering a mini salad bar where they can add toppings like nuts, cheeses, or different dressings.
This approach is also excellent for families, allowing everyone to build a bowl they enjoy. Whether you pack it for work, serve it at brunch, or enjoy it on the patio, this salad can easily fit into many occasions with just a few thoughtful accompaniments.
Mistakes to Avoid and Troubleshooting Tips
Even a simple easy grilled chicken salad for lunch can go wrong without a few key checks. One common mistake is overcooking the chicken, which leads to dry, stringy pieces. To prevent this, always monitor cooking time, use a thermometer when possible, and let the meat rest before slicing. Another issue is soggy greens, often caused by adding dressing too early or using wet, unspun lettuce. Dry your greens well and keep dressing separate until mealtime.
Overloading the easy grilled chicken salad for lunch with too many heavy toppings is another frequent pitfall. While cheese, nuts, bacon bits, and creamy dressings taste great, they can transform a light lunch into a hidden calorie bomb. Instead, choose one or two richer elements and balance them with plenty of vegetables. Also, avoid under-seasoning. Bland chicken or unseasoned greens make the whole dish feel flat.
A pinch of salt, a squeeze of lemon, and fresh herbs go a long way. With these tips in mind, you’ll solve the most common problems and enjoy consistently delicious grilled chicken salads.
FAQ Section
How do I keep my easy grilled chicken salad for lunch from getting soggy for lunch?
To prevent a soggy easy grilled chicken salad for lunch, manage moisture and timing. Always dry your greens thoroughly using a salad spinner or clean towels. Excess water causes dressing to slide off and leaves lettuce limp. Store components separately when meal-prepping: keep greens, grilled chicken, crunchy vegetables, and toppings in different compartments or containers. Add juicy ingredients like tomatoes, cut fruit, or cucumbers just before eating, or place them at the bottom of jar salads away from the leaves. Most importantly, pack your dressing in a small separate container and drizzle it only right before you eat. This way, your easy grilled chicken salad for lunch stays crisp and fresh even if you prepare it a day or two in advance.
Can I use leftover grilled chicken from dinner in my easy grilled chicken salad for lunch?
Yes, leftover grilled chicken works perfectly for an easy grilled chicken salad for lunch, and it’s one of the best ways to reduce food waste. After dinner, let the chicken cool, then slice or cube it and store in an airtight container in the fridge. It will usually stay good for 3–4 days. When you’re ready to build your salad the next day, place chilled chicken directly over your greens or lightly rewarm it in a skillet or microwave if you prefer. Just take care not to overheat it, as that can dry it out. Leftover chicken that’s already seasoned, like lemon herb or chili-lime, adds instant flavor to your salad without extra work.
What are some good low-calorie dressings for easy grilled chicken salad for lunch ?
For a lower-calorie yet flavorful dressing, focus on vinaigrettes and yogurt-based blends. A simple lemon or red wine vinaigrette made with a modest amount of extra-virgin olive oil, vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper is a classic. Use a 2:1 ratio of oil to acid instead of 3:1 to cut calories without sacrificing taste. Another great option is a Greek yogurt dressing: mix plain Greek yogurt with lemon juice, a teaspoon of olive oil, minced garlic, salt, pepper, and herbs like dill or parsley. These dressings feel creamy and satisfying but offer more protein and fewer calories than mayonnaise-heavy options, making them ideal for lighter lunches.
How can I make my easy grilled chicken salad for lunch more filling without adding a lot of calories?
To make your easy grilled chicken salad for lunch more filling while keeping calories reasonable, focus on volume and fiber. Start with a large portion of leafy greens and add plenty of low-calorie vegetables like cucumbers, carrots, bell peppers, celery, and tomatoes. These add bulk and crunch for very few calories. Then, ensure you have a solid serving of lean protein—about 3–4 ounces of grilled chicken breast. Consider adding a small amount of high-fiber ingredients like chickpeas, lentils, or a few tablespoons of cooked quinoa. Finally, include a measured amount of healthy fats, such as a quarter of an avocado or a tablespoon of nuts or seeds, to boost satiety without overdoing it.
Can I prepare a week’s worth of easy grilled chicken salad for lunch at once?
You can safely prepare components for several days of easy grilled chicken salad for lunch, but fully assembling five days of salads at once isn’t ideal. Grilled chicken keeps well in the fridge for about 3–4 days, so plan to cook enough for that window. Wash, dry, and chop your greens and hearty vegetables ahead of time, then store them in separate containers with paper towels to absorb moisture. For best texture, assemble salads for the next 2–3 days rather than the whole week, and always keep dressing in a separate container. Delicate ingredients like avocado, tomatoes, and fresh herbs should be added the day you plan to eat the salad. Midweek, you can repeat a small prep session to refresh your ingredients.
Conclusion: Turn Lunch into a Daily Upgrade
An easy grilled chicken salad for lunch offers a reliable combination of flavor, nutrition, and convenience. With juicy grilled chicken, crisp greens, colorful vegetables, and bold dressings, you build a meal that supports energy, focus, and long-term health.
The flexible template of easy grilled chicken salad for lunch lets you rotate Mediterranean, Southwest, Italian, and seasonal variations so you never feel stuck in a rut. Pair your salad with simple sides or a light smoothie, and you have a complete meal that feels both wholesome and indulgent. If you enjoy exploring other nourishing salads for different seasons, you might also like this hearty Brussels sprout salad recipe guide. With a bit of practice and planning, grilled chicken salads can easily become one of the most rewarding parts of your day.
For more seasonal salads inspirations, check out my Pinterest.