This salad has a fall flavor that will please all year round thanks to the glazed nuts, tart apples, and sweet dried cranberries.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (5 ounce) skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 (8 ounce) package mixed salad greens, or to taste
- 2 medium Fuji apples – peeled, cored, and chopped
- ½ cup dried cranberries
- ½ cup glazed pecans
- ¼ cup shredded Parmesan cheese
- 3 medium green onions, thinly sliced
- ½ cup balsamic vinaigrette salad dressing, or to taste
Instructions
- Season chicken with salt and pepper.
- Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
- Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.
Nutrition Facts
| Calories | 407 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 6 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 581 mg |
| Sugars | 21 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
11.19.20 I used plain pecans because I was too lazy to glaze some for a luncheon salad, but I think they would be awesome in this. The dressing that you use is important, so use a good-quality balsamic because it’s prominent. I didn’t bother to peel my apple which was a Kwanzi, a sweet-tart apple with tender skin, and I did give ithe salad a good grind of black pepper. A nice blend of ingredients, and an enjoyable lunch today.