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High-Protein Chicken Salad with Greens & Cranberries
Alice

High-Protein Chicken Salad with Greens & Cranberries

This High-Protein Chicken Salad with Greens & Cranberries is fresh, vibrant, and packed with lean protein. It’s the perfect healthy lunch for anyone seeking a balanced, satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Lunch
Cuisine: American, Healthy, High-Protein
Calories: 360
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast sliced
  • 4 cups mixed greens
  • ½ cup dried cranberries
  • ¼ cup walnuts or almonds
  • 1 cup cherry tomatoes
  • ¼ cup red onion sliced
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste

Method
 

  1. Place a large skillet on the stove and heat it over medium heat. Once the pan is warm, add the chicken breast. Cook the chicken for several minutes on each side, allowing it to develop a light golden color. Continue cooking until the chicken is fully cooked through and the internal juices run clear. This usually takes about 5–7 minutes per side, depending on thickness.
  2. Transfer the cooked chicken to a clean plate and allow it to rest for about 3–5 minutes. Letting the chicken rest helps the juices redistribute inside the meat, which keeps it tender and flavorful. After resting, place the chicken on a cutting board and slice it into thin strips or bite-sized pieces.
  3. Take your fresh salad greens and rinse them thoroughly under cold running water to remove any dirt or debris. After washing, dry the greens well using a salad spinner or gently pat them dry with a clean kitchen towel. Dry greens help the dressing coat the leaves evenly instead of sliding off.
  4. Place the dried greens into a large salad bowl, spreading them out to create a fresh base for the salad. If the leaves are large, you can gently tear them into smaller bite-sized pieces for easier eating.
  5. Add the sliced chicken directly on top of the greens. Then sprinkle in the dried cranberries, halved cherry tomatoes, thinly sliced red onions, and chopped nuts. Try to distribute the ingredients evenly so each serving contains a balanced mix of protein, crunch, and sweetness.
  6. In a separate small bowl, prepare the dressing by adding olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper. Use a whisk or fork to mix the ingredients together until the dressing becomes smooth and slightly thickened.
  7. Slowly drizzle the prepared dressing evenly across the top of the salad. Try to pour it in a light circular motion so it coats the greens and toppings evenly.
  8. Using salad tongs or two large spoons, gently toss the salad. Lift the greens from the bottom and fold them over the toppings several times so the dressing distributes evenly throughout the entire bowl.
  9. Once everything is lightly coated and well combined, transfer the salad to serving plates or bowls and serve immediately while the chicken is still tender and the greens are crisp and fresh.