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Whole30 Sunday Salad

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Whole30 Sunday Salad


This Whole30 Sunday Salad is perfect for a dinner salad. And make extra, because the leftovers are excellent for meal prep.


For the Salad

  • 10 ounces of your choice of greens, we used baby romaine, cut into bite sized pieces, we recommend not using a soft lettuce
  • 2 ounces of arugula, optional
  • Kosher Salt
  • Marinated Red Onions and its oil
  • 2 oz of California green olives, halved
  • 1 cup thinly sliced radicchio lettuce
  • 2 tablespoons olive oil¾ cup cherry tomatoes, halved
  • ¾ cup thinly sliced pepperoncini peppers
  • ¾ cup thinly sliced celery
  • ¾ cup Artichoke
  • ¼ cup red bell peppers
  • 2 tablespoons sun-dried tomatoes, thiny sliced3/4 cup hearts of palm, cut into tiny bite pieces
  • 3 tablespoons red wine vinegar
  • Freshly ground black pepper

For the Chicken:

  • 1/2 cup extra-virgin olive oil
  • 1/3 cup fresh lime juice
  • 1/4 cup red wine vinegar
  • 1/4 cup finely chopped yellow onion
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon minced fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skin-on, boneless chicken breasts
  • 1 tablespoon extra-virgin olive oil for searing

For the Creamy Chive Citrus Dressing:

  • 1 large egg
  • ¾ cup light olive oil
  • 3 tablespoons finely chopped chives
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced shallots
  • 1 tablespoon apple cider vinegar
  • 2 garlic cloves, pressed
  • 1 anchovy
  • 1 teaspoon hot sauce
  • 1/2 teaspoon lemon zest
  • ½ teaspoon kosher salt


Make the Creamy Chive Citrus Dressing

In a wide mouth mason jar, using an immersion blender to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.

Make the chicken:

Preheat the oven to 350°F.

In a blender, combine the olive oil, lime juice, red wine vinegar, onion, garlic, oregano, salt and pepper and blend. Put the chicken breasts in a shallow container, pour the marinade over and toss well. Cover and refrigerate for at least 4 hours, or overnight.

Heat 1 tablespoon of olive oil in an oven-safe sauté pan over high heat. Once the oil is hot, lower the temperature to medium-high and sear the chicken breasts until browned, about 2 minutes per side, then bake for 25 minutes until cooked through. Set aside.

Assemble the Salad:

In a large bowl, add the greens and sprinkle with salt. If your greens are big, tear the leaves into smaller pieces. Sprinkle salt and add about 3 tablespoons of Marinated Red Onion oil and around ½ cup of marinated red onions. Add the olives, radicchio, tomatoes, pepperoncini, celery, artichoke, red bell peppers, sun-dried tomatoes, and heart of palms. Toss to fully combine. Add more marinated onion oil until salad is fully coated and red wine vinegar. Season to taste with more salt and freshly ground black pepper.

Serve with the dressing on the side and enjoy! 

Note: This salad is also perfect without the dressing, but we love it with a few spoonfuls!



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