- ~ 6 ounces of baked chicken
- 1/2 organic orange, chopped
- 1/8 red onion, diced
- 2 handfuls of organic mixed greens
- a handful of organic pumpkin seeds
- a handful of organic cranberries
- ~1 tbsp. olive oil
- 1 tbsp. vinegar
- dash of pepper
- freshly squeezed juice from ~1/4 of the orange you already cute
I already had my chicken baked, but if you are going to embark on baking your own breast(s), I recommend lightly oiling each side and baking for about 28 minutes in a 400 degree Fahrenheit oven. Just make sure the center is no longer pink when you cut into it, and allow the breast(s) to cool for about 10 minutes after you remove them from the oven.
Basically, this is simple: just throw together the ingredients and top with the dressing, making sure to mix thoroughly. I also added some leftover baked potato crisps that I sprinkled on top, which added a nice warmth and additional crunch to the salad. [I'm sure not everyone has these on hand so you can also use something like baked coconut chips.]
Anyways, I loved the fact that this salad was light but satiating, and aired on the side of fruity. Totally suggest as a healthy lunch alternative as the weather gets warmer!