Ingredients
Scale
- 2 cups mixed salad greens (arugula, spinach, romaine)
- 1 cup cooked chicken breast, diced
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans or walnuts
- 1 medium apple, diced (preferably Granny Smith)
- 1/2 red onion, thinly sliced
- 1/4 cup balsamic vinaigrette dressing
Instructions
- Wash and dry the mixed salad greens thoroughly and place in a large salad bowl.
- If not using pre-cooked chicken, cook the chicken breast and let it cool before dicing.
- Dice the apple, leaving the skin on for nutrients, and set aside.
- Thinly slice the red onion and add it to the salad bowl.
- Add diced cooked chicken, dried cranberries, and chopped nuts to the bowl.
- Crumble feta cheese over the top of the salad.
- Drizzle balsamic vinaigrette dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for up to 30 minutes before serving.
Notes
Best enjoyed fresh; store leftovers in an airtight container for up to two days without dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg