Description
This refreshing, nutrient-dense chicken salad is a masterpiece of textures and seasonal flavors. Combining tender chicken with the earthy crunch of toasted pecans, tart dried cranberries, and creamy goat cheese over crisp spring greens, it offers a sophisticated balance of savory and sweet. Finished with a light balsamic vinaigrette, this dish is a perfect, health-conscious meal that provides lasting energy, elegance, and comfort for any day of the week.
Ingredients
5 ounces mixed gourmet spring greens
1 cup Honeycrisp apples, chopped
3/4 cup pecans, raw or toasted
1/2 cup dried cranberries
3 ounces goat cheese, crumbled
2 cooked chicken breasts, sliced or shredded
1/4 cup balsamic vinegar
3 tablespoons pure maple syrup
2 tablespoons high-quality olive oil
1 teaspoon smooth Dijon mustard
1/8 teaspoon kosher salt
Instructions
In a small whisk, combine the balsamic vinegar, maple syrup, olive oil, Dijon mustard, and salt until smooth to create the dressing.
In a large salad bowl, toss the mixed spring greens with the chopped apples.
Top the greens with the sliced or shredded chicken, pecans, and dried cranberries.
Gently fold in the crumbled goat cheese.
Drizzle the prepared balsamic vinaigrette over the salad just before serving.
Toss lightly to coat and serve immediately.
Notes
To toast the pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant. You can use rotisserie chicken for extra convenience. Keep the dressing separate until ready to serve to ensure the greens stay crisp.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 18g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg