Cranberry Almond Chicken Salad

Cranberry Almond Chicken Salad

Ingredients (Serves 4)

For the salad

• 3 cups cooked chicken breast, shredded or chopped
• 4 cups baby spinach or mixed greens
• ⅓ cup dried cranberries
• ⅓ cup sliced or slivered almonds, toasted
• 2 tbsp pine nuts, toasted (optional but looks like they’re included)
• 2–3 green onions, thinly sliced
• ¼ cup crumbled feta cheese
• ½ cup crispy wonton strips (or crushed baked wonton wrappers)

For the maple balsamic dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup (or honey)
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and freshly ground black pepper, to taste

Instructions

1. Toast the nuts
   • Place the almonds and pine nuts in a dry skillet over medium heat for 2–3 minutes until lightly golden. Let cool.
2. Make the dressing
   • Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth.
3. Assemble the salad
   • In a large bowl combine:
     • spinach
     • cooked chicken
     • dried cranberries
     • green onions
     • feta
     • toasted almonds
     • pine nuts
4. Dress the salad
   • Pour about three-quarters of the dressing over the salad and toss gently.
5. Finish
   • Top with crispy wonton strips and drizzle with the remaining dressing just before serving.

Optional Add-Ins

• Diced apple or pear
• Avocado
• Cucumber
• Candied pecans instead of almonds
• Goat cheese instead of feta

The salad in your photo appears to have:

• ✅ Chicken breast
• ✅ Baby spinach
• ✅ Dried cranberries
• ✅ Toasted sliced almonds
• ✅ Pine nuts
• ✅ Green onions
• ✅ Crumbled feta
• ✅ Crispy wonton strips
• ✅ A sweet balsamic-style dressing