Description
A vibrant seasonal salad combining tender chicken, fresh apples, pears, nuts, and cheese in a tangy dressing for a balanced, wholesome meal. Perfect for gatherings or weeknight dinners.
Ingredients
1 1/2 pounds skinless, boneless chicken breasts
4 cups mixed greens
1 large apple (sliced), e.g., Granny Smith
1 large pear (sliced)
1/4 cup sliced almonds
1/4 cup dried cranberries
1/2 cup crumbled feta cheese
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Juice of 1 lemon
Salt and pepper to taste
Instructions
Cook chicken breasts with salt and pepper in a skillet or oven until fully cooked.
Wash and dry mixed greens.
Slice apple and pear into thin wedges.
Toast almonds in a skillet until golden.
Whisk olive oil, vinegar, honey, mustard, lemon juice, and seasonings for dressing.
Toss greens, apple, pear, and almonds in a bowl.
Top with cooked chicken, cranberries, feta cheese, and dressing.
Garnish with additional almonds before serving.
Notes
Use cooked turkey as a halal alternative to chicken.
Substitute crumbled vegan cheese for feta in plant-based versions.
Store dressing separately; combine just before serving for freshness.
Chill leftovers for up to 2 days.