Grilled Chicken Cranberry Salad Recipe
Grilled chicken on crisp romaine topped with dried cranberries, pecans, and blue cheese crumples with balsamic vinaigrette
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Ingredients
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Salad
Balsamic Vinaigrette
Method
Salad
- 1
Prepare and Grill Chicken
Pat the chicken breasts dry. Brush each breast lightly with 1 tsp olive oil and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 204°C). Grill the chicken 5–7 minutes per side, until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest on a cutting board for 5 minutes, then slice into 1/4-inch strips.
- 2
Prepare Lettuce
While the chicken rests, remove outer leaves from romaine if wilted, halve the heads lengthwise and rinse thoroughly. Spin or pat dry. Chop or tear the romaine into bite-sized pieces and place in a large salad bowl or divide among serving plates.
- 3
Assemble Salad
Top the prepared romaine with sliced grilled chicken, 3 tbs dried cranberries, 1 tbs toasted chopped pecans, and 1 oz crumbled blue cheese distributed evenly. Toss gently if serving family-style, or leave arranged and drizzle dressing over each plated salad.
Balsamic Vinaigrette
- 4
In a small bowl or jar combine 3 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs minced shallot, and 1 tsp minced garlic. Whisk or shake until combined. Slowly stream in 6 tbs extra-virgin olive oil while whisking continuously to emulsify. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning — add a touch more honey if you prefer sweeter, or a splash more vinegar for brightness.
- 5
If not using immediately, cover and refrigerate up to 3 days. Bring to room temperature and re-whisk or shake before using.