Grilled chicken salad, served with a delicious citrus vinaigrette and garnished with dried cranberries, crumbled feta cheese and crunchy roasted almonds.
Servings:4 | Calories:613 | Total Fat:40g | Chol:54mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 40g
62 %
Sat Fat 8g
40 %
Total Carb 44g
15 %
Fiber 7g
28 %
Sugars 23g
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Cholesterol 54mg
18 %
Sodium 1574mg
66 %
Protein 24g
48 %
Calories:
40% Extra virgin olive oil
37% Others combined
10% Skinless, boneless chicken breasts
10% Almonds
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 skinless, boneless chicken breasts kosher salt (to taste, if needed) 8 cups spring mix (loosely filled) 2 cups cherry tomatoes (sliced in half) 1/2 red onion (chopped) 1/2 green bell pepper (cored, quartered and sliced) 1/2 red bell pepper (cored, quartered and sliced) 1/4 cup almonds (roasted, then slivered; see notes) 1/4 cup dried cranberries 1/2 cup feta cheese (crumbled) 2 cups shredded carrots (raw) 2 cups shredded beets (raw) 1 Tbsp chopped fresh parsley 1/2 cup extra virgin olive oil (very good quality) 1/4 cup white wine vinegar 3 Tbsp orange juice (freshly squeezed) 1 Tbsp honey 1 Tbsp Dijon mustard 1/4 tsp freshly ground black pepper 1 tsp kosher salt 1 shallot (small, minced)
Directions : View recipe directions on ifoodblogger.com
