Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1 cup roasted cashews, roughly chopped
- 4 cups mixed salad greens (lettuce, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bell pepper (any color), sliced
- 1/4 cup crumbled feta cheese (optional)
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Cook the chicken breasts by grilling or poaching, then shred or dice. For extra flavor, check out this Blackstone Garlic Parmesan Chicken recipe.
- Toast the Cashews: In a dry skillet over medium heat, toast the chopped cashews until golden and fragrant, about 3-4 minutes. Remove and set aside.
- Combine the Salad Ingredients: In a large bowl, add greens, cherry tomatoes, red onion, and bell pepper. Top with cooked chicken and toasted cashews. Sprinkle feta cheese if desired.
- Make the Dressing: Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until well combined.
- Assemble the Salad: Pour the dressing over the salad ingredients and gently toss to coat evenly. Serve immediately for maximum crunch and freshness.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 2 days. Store the dressing separately and add before serving for optimal freshness.
- This salad is versatile—add boiled eggs or avocado slices for extra richness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Healthy
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
