Once upon a time, catching sight of a Rainbow after a summer storm felt almost ordinary. As a child, I’d excitedly drag my grandmother outside to admire it together, her delight mirroring my own. Seeing a Rainbow Salad felt magical, like a wish granted—just like creating a colorful, vibrant Rainbow Salad on a plate brings joy and nourishment in every bite.
But somewhere along the way, rainbows disappeared from the city skyline.
Though we might not always have the luck to stumble upon a rainbow in the sky, creating one on our plate is within everyone’s reach—like today’s vibrant Rainbow Salad. 
Many people shy away from salads, but honestly, they have no idea what they’re missing.
Rainbow Salad is one of the easiest dishes to make—just chop, toss, and voila! With the right dressing, a Rainbow Salad becomes the ultimate trifecta of flavor, convenience, and health. There’s a saying that rings true: “There’s no such thing as a bad salad, only bad dressing.” For this recipe, I’ve gone with my personal favorite—homemade vinaigrette. My colleagues swear by it as their go-to for healthy eating and weight management.
Ingredients:
- Chicken breast
- Eggs
- Cherry tomatoes
- Avocado
- Purple cabbage
- Sweet corn kernels
- Lettuce
- Extra virgin olive oil
- Apple cider vinegar
- Honey
- Dijon mustard
- Black pepper
Preparation:
1、Make the vinaigrette: Combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a container. Whisk well and set aside.
2、Cook the chicken: Marinate the chicken breast with salt, black pepper, and olive oil for 15 minutes, then pan-sear both sides until cooked through.
3、Prep the ingredients: Slice the chicken, avocado, and cherry tomatoes into bite-sized pieces. Shred the purple cabbage, blanch the corn, and boil the eggs. Once cooled, quarter the eggs.
4、Assemble: Arrange the ingredients over a bed of lettuce, drizzle with vinaigrette, sprinkle some black pepper, and toss lightly. Done!
Pair It with a Cherry Soda Mocktail
Cherry Soda:
1、Wash and pit fresh cherries. Add to a pot with rock sugar and just enough water to cover. Simmer until bubbling, then reduce to low heat and cook until syrupy. Let cool.
2、Scoop two tablespoons of cherry syrup into a glass, pour soda water until 80% full, and garnish with lemon slices and mint leaves. Cheers!
