Recipes · Uncategorized

Recipe|Spring Salad

Spring Break has been begun for our kiddos, and one recipe that has been our go-to lately is this light, but filling salad. It’s easy to make & everyone thinks it’s gourmet!

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What You Need:

  1. 1 chicken breast
  2. Italian dressing
  3. 50/50 salad mixture
  4. 1/4 cup of Dried cranberries
  5. 1/4 cup of Pecans
  6. 1 Apple, diced into cubes (I like Gala apples)
  7. 2 Tbsp. of Blood Orange olive oil
  8. 2 Tbsp. Of cranberry pear balsamic vinegar

How To Make It:

  1. In your crockpot, lightly cover your chicken breast with the Italian dressing. Cook your chicken breast for 2-2.5 hours, and once finished dice the chicken into chunks. *You can make this the day prior and put on the salad cold.
  2. In a small pan, use a small sliver of butter and 1/4 cup of pecans. Toast on medium heat for about 3-4 minutes. Stir occasionally.
  3. In a small bowl, whisk together the olive oil and balsamic vinegar.
  4. In a large bowl, combine salad, pecans, cranberries, diced apple, and diced chicken.
  5. Pour the olive oil/balsamic mixture over the entire salad and then use salad utensils to mix the entire salad together to coat everything. Enjoy!

*Check your speciality food stores for the Blood Orange Olive Oil & Cranberry Pear Balsamic Vinegar

Here are some links to purchase online | Blood Orange Olive Oil | Cranberry Pear Balsamic

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