Ingredients
- Mixed greens (arugula, spinach, romaine): 6 cups
- Grilled chicken breast (cooked and sliced): 2 cups
- Dried cranberries: 1/2 cup
- Candied pecans: 1/2 cup
- Crumbled goat cheese: 4 ounces
- Avocado (diced): 1 medium
- Red onion (thinly sliced): 1/4 cup
- Balsamic vinaigrette: 1/4 cup
Instructions
- Step 1: In a large bowl, combine the mixed greens, sliced grilled chicken, dried cranberries, candied pecans, crumbled goat cheese, diced avocado, and thinly sliced red onion.
- Step 2: Gently toss all the ingredients together to evenly distribute them throughout the salad.
- Step 3: Drizzle the balsamic vinaigrette over the salad. Start with a little and add more to taste.
- Step 4: Toss the salad again to ensure the dressing is evenly coating the ingredients.
- Step 5: Serve immediately and enjoy this refreshing and satisfying salad.
Notes
- To prevent soggy greens, dress only the portion of salad you plan to eat immediately.
- Leftover chicken and greens can be gently reheated separately in a skillet or microwave for a warm salad.
- This salad is even more irresistible served alongside crusty bread for soaking up the balsamic vinaigrette.
- For an extra flavor boost, lightly toast the pecans before candying them yourself – the nutty aroma is divine!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American