The Raincoast Salad is one of those Cactus Club dishes that feels light and fresh but still completely satisfying. It’s loaded with textures and flavors, from brined chicken and creamy avocado to crunchy spiced pecans and tangy feta, all tied together with a lemon thyme vinaigrette.
This is my at-home recreation, staying true to the original while keeping everything realistic and doable for a home kitchen. What I love most about this salad is how balanced it feels. There’s sweetness from the pecans, brightness from the lemon, creaminess from the avocado and egg, and just enough richness from the feta and chicken to make it feel like a full meal.
The best part is that almost everything can be prepped ahead of time. Once the components are ready, the salad comes together in minutes, making it perfect for lunches, dinners, or meal prep.
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Why You’ll Love This Raincoast Greens Salad Recipe
This salad checks a lot of boxes.
It’s fresh, filling, and layered with flavor without feeling heavy. The chicken is brined so it stays juicy, the spiced pecans add crunch and sweetness, and the lemon thyme vinaigrette keeps everything light and bright.
It’s also very flexible. You can prep most of the components ahead of time and assemble when you’re ready to eat. And if you’re someone who likes bold flavors but still wants balance, this salad does that really well.
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How To Make and Serve This Raincoast Greens Salad Recipe
This recipe is best approached in stages. Start with the components that benefit from time, like the chicken brine and the spiced pecans. The chicken is best brined overnight, but even a few hours will make a difference.
The lemon thyme vinaigrette can be made ahead and stored in the fridge. I like using both lemon juice and zest for extra flavor, but you can absolutely stick to juice only if that’s what you have.
Once everything is prepped, cooking the chicken and assembling the salad is quick. Toss the greens with the vinaigrette, layer everything onto a plate, and finish with freshly cracked black pepper. This salad is best served fresh, but the individual components hold well for meal prep throughout the week.
Cactus Club’s Raincoast Greens Salad Recipe Tips
Here are a few tips for making this dish:
Brining the chicken overnight gives the best flavor and texture.
The spiced pecans can be made several days ahead and stored in an airtight container.
If feta is too strong for you, Macedonian feta is a creamier and milder option.
Lemon zest adds extra brightness, but you can skip it and use juice only if preferred.
Toss the salad gently to keep the greens fresh and crisp.
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Questions and Answers about Cactus Club’s Raincoast Greens Salad
Can I make this salad ahead of time?
You can prep all the components ahead, but wait to assemble until just before serving.
What protein substitutions work well?
Grilled salmon, shrimp, or even roasted chickpeas work well here.
How long does the dressing last?
The lemon thyme vinaigrette will keep in the fridge for up to 5 days.
Can I skip the egg?
Yes, the egg adds richness but isn’t essential.
Is this good for meal prep?
Yes, store everything separately and assemble fresh for best results.
Cactus Club’s Raincoast Greens Salad Recipe
Ingredients
Chicken Brine
2 cups cold water
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
2 sprigs fresh thyme
1/2 teaspoon salt
Spiced Pecans
1/2 cup pecans
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon water
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
Pinch of salt
Lemon Thyme Vinaigrette
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 teaspoon Dijon mustard
1 1/2 teaspoons honey
1 teaspoon fresh thyme, finely chopped
Salt and pepper, to taste
Salad
110 g mixed greens
4 pieces red pepper, sliced (about 16 g)
4 pieces yellow pepper, sliced (about 16 g)
45 g cucumber, diced
5 grape tomato halves (about 15 g)
15 g spiced pecans
15 g feta cheese, crumbled
1/2 ripe avocado, sliced
1 hard-boiled egg, halved
1/2 brined chicken breast, sliced
1 fl oz lemon thyme vinaigrette
Fresh cracked black pepper, to taste
Instructions:
Combine the water, lemon juice, garlic powder, thyme, and salt in a bowl. Add the chicken breast, cover, and refrigerate for at least 4 hours or overnight.
To make the spiced pecans, add the brown sugar, honey, water, cayenne, smoked paprika, and salt to a pan over medium heat. Stir until the sugar dissolves and the mixture bubbles slightly.
Add the pecans and toss to coat evenly. Continue cooking until the liquid thickens and coats the pecans. Transfer to parchment paper to cool completely.
To make the lemon thyme vinaigrette, whisk together the lemon juice, lemon zest, Dijon mustard, honey, and thyme. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper to taste.
Remove the chicken from the brine and pat dry. Heat olive oil in a pan over medium heat and cook the chicken until golden on both sides and cooked through. Let rest, then slice.
In a large bowl, add the mixed greens, red and yellow peppers, cucumber, and grape tomatoes. Drizzle with the lemon thyme vinaigrette and toss gently to coat.
To assemble, plate the dressed greens. Top with sliced chicken, avocado, hard-boiled egg, spiced pecans, and feta cheese. Finish with freshly cracked black pepper and serve immediately.