Junk Yard Salad: The Ultimate Crunchy, Flavor-Packed Salad

Ingredients You’ll Need

• Greens Base:
  • 4-6 cups mixed salad greens (romaine, spinach, kale, arugula)
• Veggies:
  • 1 cucumber, sliced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 carrot, shredded
  • ½ cup red onion, thinly sliced
• Proteins (optional):
  • 1-2 grilled chicken breasts, sliced
  • ½ cup cooked bacon, crumbled
  • 1 cup chickpeas (for a vegetarian option)
• Crunchy Toppings:
  • 1 cup crushed tortilla chips or croutons
  • ¼ cup sunflower seeds or chopped nuts
  • ½ cup shredded cheddar or crumbled feta cheese
• Dressings:
  • Your favorite dressing (ranch, vinaigrette, or a zesty lime cilantro dressing)

How to Make Junk Yard Salad

Step 1: Prep the Base

1. Wash and Dry Greens: Rinse your mixed salad greens thoroughly and pat dry. This ensures your salad stays crisp and fresh.
2. Chop Veggies: Slice and dice all your veggies—cucumber, bell pepper, tomatoes, carrot, and onion—and set them aside.

Step 2: Cook the Proteins

3. Grill the Chicken: If using chicken, grill or sauté the chicken breasts until cooked through, then slice them thinly.
4. Cook the Bacon: Fry up the bacon until crispy, then crumble it for that salty, smoky flavor.

Step 3: Assemble the Salad

5. Layer the Greens: Start with a generous layer of mixed greens as your salad base.
6. Add Veggies: Scatter your chopped veggies evenly across the greens for a colorful, nutritious mix.
7. Top with Protein: Add your choice of grilled chicken, bacon, or chickpeas to boost the heartiness of the salad.
8. Add Crunch: Finish with your crunchy toppings—crushed tortilla chips, sunflower seeds, and cheese for a delicious contrast in textures.

Step 4: Dress and Serve

9. Drizzle Dressing: Add your favorite dressing right before serving to avoid soggy greens.
10. Toss and Enjoy: Give everything a good toss to ensure the flavors and textures are evenly distributed, and dig in!