This Mixed Green Salad with Chicken, Cranberries and Goat Cheese is made with just a few simple ingredients. But don’t let that fool you, this isn’t some sad side salad. No, this is a hearty, fork-worthy, fully-loaded main dish salad that’ll make you forget you ever doubted salad for dinner.
Why This Is the Perfect Salad for Any Season
This is hands-down one of my favorite salads of all time. And before you side-eye the cranberries, thinking they’re only for the holidays—think again! They add the perfect pop of sweetness any time of year.
This mixed greens and goat cheese salad recipe brings together a fresh spring mix, tender chicken, crisp cucumbers, tangy-yet-creamy goat cheese, sweet dried cranberries, and crunchy chopped pecans. Top it with my go-to low-calorie dressing, and you’ve got a salad that works whether it’s sweater weather or picnic season.
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Ingredient Photo
Ingredient Note and Substitutions
- Salad Dressing: I use Skinnygirl Poppyseed dressing. It’s low-calorie, low-sugar, and somehow manages to pack a ton of flavor into just 10 calories. If you have a favorite light (or not) dressing, go for it—just make sure it complements the sweet-and-savory vibe of this salad.
- Salad Greens: I use a spring mix that has baby lettuces, leafy greens, and radicchio. Romaine lettuce, spinach, or arugula are great substitutes. I don’t recommend using an iceberg mix—this combo of ingredients with iceberg would just be… off.
- Chicken: I like boneless, skinless chicken breast but sometimes use chicken thighs.
- Cucumber: An English cucumber works great, but it’s pricier than a regular cucumber, so use whatever fits your budget.
- Goat Cheese Crumbles: These typically come in a plastic container and can be found hanging out in the deli section of the grocery store.
- Dried Cranberries: I give my pocketbook a break and go with the store brand.
- Nuts: Pecans pair well with the cranberries and the type of greens we’re using. I don’t toast ‘em or anything—just use them right out of the bag like a savage. Chopped walnuts or almonds work well too. Sunflower seeds and pine nuts are great choices, though I skip the pine nuts because I’m not trying to see how much money I can spend to make a salad.
- Olive Oil: This is what I cook the chicken in, but if you’re out (or just not feeling fancy), canola oil, vegetable oil, avocado oil, or grapeseed oil all work well. Even coconut oil could do the trick, though it adds a little flavor. If you’re really in a pinch, butter gets the job done too—because, let’s be real, butter makes everything better.
- Seasoning: I season the chicken simply with salt and pepper but garlic powder or onion powder can be added.
How to Make Green Salad with Chicken
Here’s a quick look at the steps (with photos). You’ll find more detailed instructions in the recipe card below.
Add the chicken to the hot oil, season with salt and pepper, and cook, stirring occasionally, until browned on all sides.
Divide the chopped mixed greens between two plates.
Add the cooked chicken and chopped cucumbers.
Add the dried cranberries, pecans and goat cheese crumbles.
Delicious Ways to Customize This Salad
Here are a few easy add-ins that boost the flavor, texture, and nutrition of this salad.
- Thinly sliced red onion, a shallot, or chopped green onions for a bit of sharpness and crunch.
- For extra creaminess and nutrition, add chunks of avocado.
- Chickpeas for extra protein.
- Fresh strawberries, sweet pear, or blueberries would add a burst of juiciness and great flavor to this salad.
Frequently Asked Questions
Yes! You can cook the chicken, chop the greens and cucumber, and pre-measure the other ingredients in advance. Store everything separately in the fridge, except for the nuts and dried cranberries, which are best kept at room temperature. When you’re ready to eat simply layer the salad and drizzle with dressing.
Poppyseed dressing, tangy balsamic vinaigrette, or raspberry vinaigrette all pair beautifully with this salad. Or simply use your favorite dressing!
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Green Salad with Chicken Recipe
Ingredients
- 2 teaspoons olive oil
- 1 boneless skinless chicken breast about 8-10 ounces
- salt to taste
- black pepper to taste
- 1 package mixed greens 5 ounces
- 1 cup English cucumber
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ¼ cup goat cheese crumbles
- 2 tablespoons salad dressing
Instructions
- Cut the chicken into bite-sized pieces.1 boneless skinless chicken breast
- Heat the olive oil in a skillet over medium heat. Add the chicken to the hot oil, season with salt and pepper, and cook, stirring occasionally, until browned on all sides, about 6–8 minutes. If there’s a lot of juice left in the pan, remove the chicken with a slotted spoon or soak up the juice with a paper towel.2 teaspoons olive oil, salt, black pepper
- While the chicken cooks, chop the greens and cucumber.1 package mixed greens, 1 cup English cucumber
- Divide the salad between two plates. Start with the greens and cucumber, then top with the cooked chicken, dried cranberries, pecans, and goat cheese.¼ cup dried cranberries, ¼ cup chopped pecans, ¼ cup goat cheese crumbles
- Drizzle with your favorite salad dressing and enjoy!2 tablespoons salad dressing
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.