Dried Cranberry Vinaigrette Salad with Diced Chicken Chunks
Elevate your salad game with this vibrant and satisfying Dried Cranberry Vinaigrette Salad with Diced Chicken Chunks! Perfectly seared, tender chicken breast is diced into bite-sized pieces and served atop a bed of crisp mixed greens, juicy cherry tomatoes, refreshing cucumber slices, and sweet dried cranberries. A sprinkle of crumbled feta cheese and optional toasted slivered almonds add the perfect touch of creamy and crunchy goodness. The star of the dish is the homemade dried cranberry vinaigrette, crafted with white balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil, offering a delightful balance of tangy, sweet, and savory flavors. Quick to prepare in just 30 minutes, this crowd-pleasing salad is ideal for a healthy lunch, dinner, or entertaining. Bursting with protein, fresh ingredients, and a flavor-packed dressing, this dish is guaranteed to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 6 cups Mixed salad greens (e.g., spinach, arugula, kale)
- 1 cup Cherry tomatoes (halved)
- 1 large Cucumber (sliced)
- 1 cup Dried cranberries
- 0.5 cup Feta cheese (crumbled)
- 0.25 cup Slivered almonds (optional, toasted)
- 3 tablespoons White balsamic vinegar
- 2 tablespoons Honey
- 1 teaspoon Dijon mustard
- 0.25 cup Extra virgin olive oil (for vinaigrette)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes before dicing into bite-sized chunks.
While the chicken is cooking, prepare the vinaigrette. In a small bowl, whisk together white balsamic vinegar, honey, Dijon mustard, and a pinch of salt. Slowly drizzle in the extra virgin olive oil while whisking until the mixture is emulsified. Stir in half of the dried cranberries for added texture and sweetness.
Assemble the salad by layering mixed greens, cherry tomatoes, cucumber slices, and the remaining dried cranberries in a large bowl or platter. Sprinkle the top with crumbled feta cheese and toasted slivered almonds, if using.
Add the diced chicken chunks to the salad and drizzle the dried cranberry vinaigrette over the top. Toss gently to combine, or serve with the dressing on the side.
Divide the salad into individual servings and enjoy immediately.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 4219 mg | 183% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 140.1 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 987 mg | 76% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
