Ingredients
Scale
- 6 cups mixed salad greens (spinach, arugula, or spring mix)
- 2 cups cooked chicken breast, shredded or cubed
- 1 large Honeycrisp or Granny Smith apple, thinly sliced
- 1/2 cup walnuts, roughly chopped (toasted if preferred)
- 1/3 cup dried cranberries
- 1/4 cup crumbled feta or goat cheese
- 1/4 red onion, very thinly sliced
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Salad Base. In a large salad bowl, spread out your mixed greens. Ensure they are washed and thoroughly dried to prevent the salad from becoming soggy. Add the shredded or cubed cooked chicken evenly over the top of the greens.
- Step 2: Add the Harvest Toppings. Layer on the sliced apples, chopped walnuts, dried cranberries, and thinly sliced red onions. The variety of colors at this stage makes the salad look professional and appetizing.
- Step 3: Whisk the Vinaigrette. In a small jar or bowl, combine the olive oil, apple cider vinegar, honey, and Dijon mustard. Whisk vigorously or shake the jar until the ingredients are well emulsified. Season with a pinch of salt and fresh cracked black pepper to your preference.
- Step 4: Toss and Garnish. Drizzle the dressing over the salad just before serving. Toss gently with large spoons or salad tongs to coat the leaves and toppings evenly. Sprinkle the crumbled feta or goat cheese over the top as the final touch.
- Cook Time: 15 minutes
- Diet: Gluten-Free