This cranberry pecan chicken salad is probably the most common one on our dinner table. I do many variations of it based off what I happen to have on hand, but I’ve arranged a good combination of flavors in the recipe for you.
What you’ll need (to serve 2):
6 cups spring mix, washed
4 tbs craisins
4 tsp feta
1 chicken breast
1/3 cup honey glazed pecans (try my recipe here)
2 tbs balsamic dressing (for the chicken)
1 tbs olive oil
salt and pepper
dressing of choice (for drizzling on the salad)
2 tsp red onion, diced (optional)
Step by Step Instructions:
Cut your raw chicken breast into cubes – a sharp pair of kitchen scissors work best for this! You might consider cooking more than one breast. One is the perfect amount for our family, but I don’t like a lot of meat on my salads.
Heat olive oil in a skillet over med-high heat. Add chicken breast, sprinkle with salt and pepper, and cook until done.
Place 3 cups of spring mix in each serving dish. Top with 2 tablespoons craisins, 1/6 cup honey glazed pecans, and 1 teaspoon of onions (if desired). The onions were a new addition to the salad this time. I think they were good, but I put a few too many in ours. So I’ve cut the portion in half with the amount listed above. I think it will be just the right amount…if you like raw onions.
In a separate bowl, coat cooked chicken breast cubes with 2 teaspoons balsamic dressing. Top half the chicken breasts onto each salad.
Sprinkle each bowl with 2 teaspoons of feta and serve with dressing of your choice! I normally stick with Aldi’s Fit & Active balsamic vinaigrette, but Matt has done a strawberry vinaigrette before and he liked it too!