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–+ servings
Hearty salad loaded with chicken, fruit, candied pecans, and bleu cheese in a tangy vinaigrette. ~ The Complete Savorist by Michelle De La Cerda

Grilled Chicken Winter Salad with Cranberry Vinaigrette

Course: Salad
Cuisine: American
Keyword: Chicken, salad, vinaigrette
Servings: 4
Author: Michelle De La Cerda

Hearty salad loaded with chicken, fruit, candied pecans, and bleu cheese in a tangy vinaigrette.

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Ingredients

Cranberry Vinaigrette

  • 1/4 cup red wine vinegar
  • 1/8 tsp salt; +/- to taste
  • 1/4 tsp black pepper; +/- to taste
  • 1 tsp dijon mustard
  • 1/4 tsp granulated garlic
  • 1/4 cup cranberry sauce
  • 1 tbsp cranberry juice concentrate
  • 2 tbsp extra virgin olive oil
  • 2 tbsp vegetable oil (I used safflower)

Salad

  • 1 bag kale , mixed greens, or lettuce blend
  • 1/2 cup chopped carrots or matchstick
  • 1/2 cup chopped purple cabbage
  • 14 cup candied pecans pieces
  • 2 grilled chicken breasts; sliced
  • 3-4 Cuties; peeled and segmented , halved, if desired
  • 1/4 cup dried cranberries
  • 1/4 cup blue cheese crumbles

Instructions

Vinaigrette

  1. In a bowl, mix together all the ingredients except the oil.
  2. Slowly whisk the olive oil in, then the safflower oil.

  3. Continue whisking, increasing the speed until emulsified.

  4. Chill until ready to be used.

  5. Give it a quick stir. just prior to serving.

Salad

  1. Wash, toss, and dry the greens.
  2. Prep the carrots and the cabbage.
  3. Break up the pecans if they are whole.
  4. Sliced the cooked, grilled chicken.
  5. Peel and segment the clementines (Cuties), slice in half, if desired.

  6. Layer the salad with the greens, then all of the other ingredients, and drizzle with the desired amount of vinaigrette.  Top with the bleu cheese crumbles.

  7. Serve and Enjoy