Green Salad with Chicken and Cherry Balsamic Vinaigrette

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The following recipe was adapted from the Chelsea’s Messy Apron recipe.

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It’s the Season of Salads. Can I coin that? This is one of my go-to meals when I want something cool, green, and filling but not heavy. There’s a lot fruit in this salad, and it’s a beautiful thing because it makes it so versatile! Don’t like pears? Use apples! Don’t like dried cherries? Try cranberries instead! Want a little more zing? Try blue cheese instead of feta. Vegetarian? The chicken is totally optional!

Cooking Level

FOUNDATIONAL | Beginner | Intermediate | Advanced

Author: Karyn Shalda, Cooking to the Point; Chelsea's Messy Apron

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Green Salad with Chicken and Cherry Balsamic Vinaigrette

This beautiful salad is chock full of fruit and greens! Add chicken for some extra protein, and it's a light but filling meal that everyone will love. Adapted from the Chelsea's Messy Apron recipe.

Prep time: 35 MinTotal time: 35 Min

Ingredients

Salad

• 2 chicken breasts (optional)
• 5 oz spring mix salad greens
• 1 pear
• 2 t lemon juice
• 1 bunch of seedless red grapes (~ 1 cup)
• 1/4 C sliced almonds
• 1/2 C dried cherries
• 4 oz crumbled feta cheese

Dressing

• 3/4 C + 3 T cherry juice
• 1/2 C + 1 T olive oil
• 1/4 C + 2 T balsamic vinegar
• 1/4 C sugar
• 3/4 t onion powder
• 1 1/2 t Dijon mustard

Instructions

1. For the salad: If using, bake the chicken on a foil-lined baking sheet for 20-25 minutes at 400 degrees Fahrenheit, or until internal temperature reaches 165 degrees Fahrenheit. Let cool.
2. Cut the pear into thin slices and slice the bunch of red grapes in half. Place in a large bowl and add the 2 t lemon juice - this will prevent the pear from browning.
3. To the large bowl, add the spring mix greens, dried cherries, and sliced almonds. Toss everything to combine.
4. If using, slice the chicken into strips (or bite-sized pieces), and lay on top of (or mix into) the salad.
5. For the dressing: In a large mason jar or a blender bottle, mix the 3/4 C + 3 T cherry juice, 1/2 C + 1 T olive oil, 1/4 C + 2 T balsamic vinegar, 1/4 C sugar, 3/4 t onion pwoder, and 1 1/2 t Dijon mustard. Shake to mix thoroughly.
6. Top the salad with the 4 oz Feta cheese and drizzle with as much dressing as desired. Serve immediately. Enjoy!

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