Power Salad

I call this a power salad because it’s packed with good-for-you greens, chicken, citrus, and sweet and smokey cashews. Topped with some feta cheese it’s a delicious summer salad.

power salad with cashews, citrus, greens and chicken on a white plate

Power Salad

A few weeks ago on an uncomfortably hot Saturday afternoon, we grabbed lunch at Milltown and, in an unusual turn of events, I ordered a salad. If you follow me on Instagram you might have seen the photo – it was a big plate of greens with some cabbage, orange segments, cashews, red pepper, cheese, and grilled chicken that was all tossed in a citrus dressing. It was a random mix of ingredients, but altogether was light, refreshing, and the perfect bite on a hot summer’s day.

This salad was the reason I made the sweet and smokey cashews that I shared a few days ago – they bring a savory crunch that goes really well with the citrus flavors in the rest of the salad.

Because this seems like just a random mix of stuff all tossed together on a plate it’s hard to know what to call it. All of it is good-for-you-stuff so Power Salad made sense. If you make a batch of cashews and grill some chicken ahead of time it’s easy enough to pull it all together for a quick lunch during the week.

salad on a white plate with a fork and a bottle of water

More Lunch Recipes


Power Salad

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5 from 1 review

This salad is inspired by one I had at a restaurant called Milltown in Carrboro, NC and is a refreshing lunch packed with greens, chicken, citrus, and cashews.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 salads 1x
  • Category: Lunch
  • Method: Toss
  • Cuisine: American


  • 1 teaspoon olive oil
  • 1/2 lemon juice
  • pinch of salt
  • Generous handful of fresh spinach
  • Generous handful of fresh arugula
  • 1 small handful of thinly sliced green cabbage
  • 1/4 cup diced red pepper
  • 1/2 cup sweet and smoky cashews
  • 1 orange, sliced into segments
  • 2 tablespoons crumbled feta cheese
  • 4 ounces of sliced grilled chicken


  1. In a medium bowl first whisk the olive oil, lemon juice, and salt together.
  2. Add the spinach, arugula, and cabbage and toss them in the dressing.
  3. Top with the red pepper, cashews, orange segments, grilled chicken, and feta.


  • Serving Size: 1/2 of recipe
  • Calories: 395
  • Sugar: 10.4g
  • Sodium: 231.4g
  • Fat: 23g
  • Saturated Fat: 5.3g
  • Unsaturated Fat: 15.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4.5g
  • Protein: 27.9g
  • Cholesterol: 67.3g

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