Grilled Chicken Salad
Chef Nelson's salad is light and healthy — without sacrificing any flavor. Freshly grilled chicken thighs are served over a bed of peppery arugula and garnished with dried cranberries, celery, crumbled feta, and toasted almonds. The finishing touch? A bright poppy-seed vinaigrette that brings it all together.
Nutritional facts
Protein
33g
Carbs
29g
Calories
760kcal
Fat
62g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Poppy Seeds, Almonds, Celery, Black Pepper, Garlic, Dijon Mustard, Sugar, Feta Cheese, Kosher Salt, White Vinegar, Arugula, Dried Cranberries
Contains milk, almonds.
Reviews
4.5
Based on 850 reviews
Jo · 09/14/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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