Description
A hearty winter salad topped with juicy grilled chicken, seasonal greens, and a tangy cranberry vinaigrette perfect for a nutritious main course during colder months.
Ingredients
Salad
- 2 grilled chicken breasts, sliced
- 6 cups mixed greens (kale, spinach, or arugula)
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted walnuts or pecans
Cranberry Vinaigrette
- 1/4 cup cranberry sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare greens: Arrange the mixed greens on a serving platter or divide evenly into individual bowls as the base of your salad.
- Add toppings: Place the sliced grilled chicken breasts over the greens, then sprinkle dried cranberries, thinly sliced red onion, and toasted walnuts or pecans evenly across the top.
- Make vinaigrette: In a small bowl or jar, whisk together cranberry sauce, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until the mixture becomes smooth and emulsified.
- Dress and serve: Drizzle the cranberry vinaigrette over the salad and toss gently to combine all ingredients evenly before serving.
Notes
- Warm the grilled chicken slightly before adding it to the salad for an extra comforting meal.
- Use fresh mixed greens like kale, spinach, or arugula to add nutritional variety and a seasonal touch.
- To toast nuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Salad
- Method: Grilling
- Cuisine: American
