California Salad

Recipe from Clara Aquilar, Spanish Card Marketing, American Greetings.

California Salad

Cool off during the dog days of summer with this refreshing California Salad. Add our super soup, made with red peppers and tomatoes, as another tasty treat. This recipe will make you sit up and beg for more!


  • 2 boneless, skinless chicken breast halves
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups mixed salad greens (choose arugula, radicchio, spinach, romaine)
  • 1 can artichoke hearts
  • 1 can hearts of palm
  • 1/2 cup each red and yellow grape tomatoes
  • 1 can whole baby beets
  • 1/4 cup fat-free feta cheese


  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar


  1. Marinate chicken breast in olive oil, lemon juice, garlic clove, salt and pepper. Marinate 2-4 hours.
  2. Grill chicken until the juices run clear.
  3. Arrange greens into individual dishes, divided into 1 cup greens per person.
  4. Arrange artichoke hearts, hearts of palm, tomatoes and beets.
  5. Sprinkle with feta cheese.


  1. Mix all ingredients together and shake well before serving.

This recipe makes 4 servings.

Nutritional Analysis (per serving)

  • 277 calories
  • 42 grams protein
  • 15 grams carbohydrates
  • 6 grams fat