Name: Chicken Summer Salad
Prep time: 15 min
Cook time: 15 min
Ingredients: 8 oz Chicken breast boneless skinless; 1 TBSP Extra-virgin olive oil; ¼ cup Sliced almonds; 6 cups Spring mix; ¼ cup Red onion (sliced thin); 2 oz Goat cheese (crumbled); 1 cup Mixed berries; ¼ cup Dried cranberries (or raisins); 1 TBSP Balsamic vinegar; ½ TBSP Dijon mustard; ½ TBSP Maple syrup; 3 TBSP Extra-virgin olive oil; ¼ tsp Salt; Black pepper; 24 oz Iced tea (cold)

Chicken Summer Salad

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 669kcal

Ingredients

Salad:

8 oz Chicken breast boneless skinless
1 TBSP Extra-virgin olive oil
¼ cup Sliced almonds
6 cups Spring mix
¼ cup Red onion sliced thin
2 oz Goat cheese crumbled
1 cup Mixed berries
¼ cup Dried cranberries or raisins

Dressing

1 TBSP Balsamic vinegar
½ TBSP Dijon mustard
½ TBSP Maple syrup
3 TBSP Extra-virgin olive oil
¼ tsp Salt
Black pepper

Iced Tea

24 oz Iced tea cold

US Customary - Metric

Instructions

Season the chicken well on both sides with salt and pepper, then drizzle with olive oil.
Grill the chicken on both sides until it reaches an internal temperature of 160°F (71°C). Once cooked, set aside to rest for 5 minutes before dicing into bite-sized pieces.
Toast the almonds in a dry skillet over medium heat until fragrant and golden brown, about 4 to 5 minutes. Remove from heat and transfer to a plate to stop cooking.
Make the dressing by whisking together balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and black pepper until thick and emulsified.
Assemble the salad by topping the spring mix with red onion, goat cheese, diced chicken, mixed berries, dried cranberries or raisins, and toasted almonds. Drizzle with the prepared dressing.
Serve and enjoy your chicken summer salad and Iced tea

Nutrition