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Chicken Summer Salad

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
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

Calories: 669kcal | Carbohydrates: 37g | Protein: 34g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 615mg | Potassium: 963mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1729IU | Vitamin C: 33mg | Calcium: 120mg | Iron: 3mg