• Garden Salad With Grilled Chicken, Cranberries and Walnuts

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  • 1/2 cup olive oil
    1/4 cup balsamic vinegar
    1 garlic clove, peeled and smashed
    1 teaspoon sugar
    Salt and pepper, to taste
    12 cups mixed greens
    1 pound grilled chicken breast, thinly sliced (may substitute grilled salmon, steak or other meat of choice)
    6 tablespoons dried cranberries
    6 tablespoons chopped walnuts
    In a blender jar with lid, combine the olive oil, vinegar, garlic, sugar and salt and pepper. Blend for 30 seconds until emulsified; chill. (Dressing also may be whisked in a bowl or shaken in a Mason jar with lid.)
    Arrange the mixed greens on a plate. Arrange the sliced chicken breast on top and sprinkle with the cranberries and walnuts. Drizzle dressing over top.
    Makes 6 servings.
    — Recipe from "Eat What You Love, Love What You Eat: How to Break Your Eat-Repent-Repeat Cycle" by Michelle May (Am I Hungry? Publishing, $19.95).
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