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Cape Cod Salad

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A vibrant salad that brings the flavors of New England to your table, featuring mixed greens, chicken, cranberries, and feta.

Ingredients

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  • 2 cups mixed salad greens (such as arugula, spinach, and romaine)
  • 1 cup cooked chicken breast, diced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped pecans or walnuts
  • 1 medium apple, diced (preferably a tart variety like Granny Smith)
  • 1/2 red onion, thinly sliced
  • 1/4 cup balsamic vinaigrette dressing

Instructions

  1. Prepare the Greens: Wash and dry the mixed salad greens thoroughly and place them in a large salad bowl as the base.
  2. Dice the Chicken: If you’re not using pre-cooked chicken, cook the chicken breast until it’s fully cooked, then cool and dice it into bite-sized pieces.
  3. Slice the Apple: Dice the apple, leaving the skin on for added color and nutrients, then set aside.
  4. Slice the Onion: Thinly slice the red onion and add it to the salad bowl with the mixed greens.
  5. Add Chicken and Nuts: Add the diced cooked chicken to the bowl along with the dried cranberries and your choice of chopped nuts (pecans or walnuts) which will add a delightful crunch.
  6. Crumble the Feta: Crumble the feta cheese over the top of the salad, adding that creamy texture and wonderful flavor contrast.
  7. Drizzle the Dressing: Drizzle the balsamic vinaigrette dressing over the entire salad and toss gently to combine all the ingredients, ensuring they are evenly coated with dressing.
  8. Taste and Adjust: Taste the salad and adjust the seasoning if necessary, perhaps with a pinch of salt or a splash more of vinaigrette.
  9. Serve Fresh or Chill: Serve immediately for the freshest taste, or refrigerate for up to 30 minutes to allow the flavors to meld before serving.

Notes

This salad shines when paired with crusty whole-grain bread or grilled chicken skewers. For a complete meal, serve alongside a warm bowl of soup.

Nutrition

Find it online: https://thestationrecipes.com/cape-cod-salad/

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