Mixed Greens Salad with Apple, Cranberries, & Grilled Chicken

This salad comes together quickly and is tossed in a light and bright vinaigrette. It's Paleo and gluten-free and can be modified to be Whole30 compatible.

Prep:
15
minutes
Cook:
10
minutes
TOtal:
25
minutes

Ingredients

Salad

  • 5oz salad greens of choice- I used spring mix
  • 1 granny smith apple, cored and diced
  • 1/4 C dried cranberries, if on Whole30 make sure it doesn’t contain added sugar
  • 2 T pine nuts, toasted
  • 1/4 C crumbled goat cheese (omit on Whole30 or dairy-free)
  • 2  chicken breasts
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Vinaigrette

  • 3/4 C avocado oil or extra light tasting olive oil
  • 3 T apple cider vinegar
  • 2 dates
  • 2 tsp stone-ground mustard
  • 5-6 mint leaves
  • 1 tsp sea salt
  • 2 garlic cloves, minced

‍

Instructions

  1. Season both sides of the chicken breast with 1/2 teaspoon of salt and 1/4 teaspoons of pepper. Grill the chicken. Depending on the size of the breasts the grill time will vary, about 7-10 minutes per side.
  2. After the chicken is cooked through, let it rest for about 10 minutes before slicing it for the salads.
  3. Soak the dates in boiling water for 10-15 minutes.
  4. After the dates have soaked, add all the vinaigrette ingredients to a blender or jar wide enough to fit an immersion blender and blend until the dressing has emulsified and the dates are minced.
  5. In two large bowls, divide the salad greens and top each salad with apple, dried cranberries, pine nuts, and goat cheese. Add the sliced grilled chicken and drizzle with the vinaigrette. Enjoy!