Fresh salad topped with cranberries, pecans, and grilled chicken, drizzled with raspberry vinaigrette.

Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes, then slice.

Grill the Chicken

In a large bowl, combine the mixed salad greens, dried cranberries, chopped pecans, and crumbled feta cheese.

Prepare the Salad

Top the salad with the sliced grilled chicken.

Assemble the Salad

Drizzle the raspberry vinaigrette over the salad before serving. Toss gently to combine.

cranberry pecan chicken salad with raspberry vinaigrette

Recipe information

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