Green Salad with Chicken Recipe
This Mixed Greens Salad with Chicken 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.
Servings: 2 salads
Calories: 512kcal
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
Notes
Chop the Greens – I cut the greens into smaller pieces because if I leave them long, I somehow end up with salad dressing all over my face (what am I, five years old?). I just pile them on a cutting board, hold them together with one hand, and chop with the other. But hey, if you like the whole “big leafy bites” experience, go for it—no judgment.
Cranberry Clumps – Dried cranberries tend to stick together like they’re in some kind of secret pact, so I break them up as I sprinkle them onto the salad. It’s a small step, but totally worth it.
Time-Saving Tip: Cook the chicken ahead of time, or better yet, use leftover chicken or a cut-up rotisserie chicken to seriously cut down on prep time. Less cooking, more eating. Win-win!
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Nutritional information is approximate.
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Nutrition
Serving: 1salad | Calories: 512kcal | Carbohydrates: 20g | Protein: 45g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 320mg | Potassium: 258mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1014IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 2mg