Cornucopia Salad

March 11, 2021
Blog post

This is one of my favorite salads! I have been ordering this salad at Green Street Cafe in Pasadena for as along as I can remember. I decided to recreate my own version of this salad. It is packed with tons color and flavor and is perfect for springtime. I usually have majority of these ingredients on hand so it’s a super easy weeknight meal that comes together quickly and is healthy and filling. Plus it’s a great way to use leftover chicken.

Serves 8


  • 10 cups mixed greens
  • 2 cups shredded chicken (rotisserie or leftover chicken)
  • 2 cups mandarin oranges
  • 2 granny smith apples, chopped
  • 5 scallions, sliced
  • 2 avocados, diced
  • 1 cup dried cranberries
  • 1/2 cup crumbled blue cheese
  • 1/2 cup slivered almonds
  • Citrus Vinaigrette (recipe below)


In a large serving bowl, add all the ingredients and then toss in the citrus vinaigrette. Serve and enjoy!

Citrus Vinaigrette


  • 1/2 cup freshly squeezed orange juice
  • 3/4 cup extra virgin olive oil
  • 3 tbsp seasoned rice wine vinegar
  • 1 tsp orange zest
  • 1 tbsp minced shallot
  • 1/4 tsp salt
  • pinch of pepper


Add all ingredients to a mason jar. Then tighten the lid and shake until everything is combined.

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