COOK: Cranberry, Cashew, and Castelvetrano Chicken Salad
This isn’t your standard mayo-bound chicken salad, but rather a fresh, light but hearty entree salad of roasted diced chicken, crunchy salted cashews or mixed nuts, sweet and chewy dried cranberries, and rich, briny, buttery castelvetrano green olives on a bed of crisp romaine. You can use rotisserie chicken to make serving this salad practically effortless, or use leftover roasted chicken.
This cranberry chicken salad combination makes a simple but satisfying quick weeknight meal or can be assembled ahead of time and meal-prepped for healthy lunches on the go! Just hold the dressing until you are ready to serve and you can keep these chilled for several days in advance in a well-sealed container.
Cranberry Chicken Salad Ingredients:
Romaine Hearts:
You could use bagged romaine mix, but romaine hearts stay fresh longer in the fridge and only take a few minutes to prepare (without the preservatives found in bagged mixes which can cause allergic reactions in some people). They are fresh, crunchy, and nutritious. Romaine lettuce is packed with vitamin C, vitamin K, and folate, and is a good source of beta carotene.
Roasted or Rotisserie Chicken:
Rotisserie chicken is practically a cheat-code to affordable, healthy meals. It’s not hard to roast a chicken at home, but it’s hard to beat the value (and convenience) of the $5 rotisserie birds at Costco or other grocery stores, and it’s a great way to eat healthier in a hurry (or without heating up your kitchen in the hottest part of summer). A half cup of diced chicken adds 18-20 grams of protein to this hearty entree salad.
Cashews or Mixed Nuts:
I like to use roasted and salted cashews or mixed nuts in these salads, but you can use unsalted nuts if you are watching your sodium intake, and raw ones if you want to cut a few calories and prefer the unroasted flavor or are avoiding seed oils. They’ll add iron, potassium, and a few more grams of protein, plus healthy fats that will help keep you feeling full and give long-lasting energy.
Dried Cranberries:
Dried cranberries add a fruity tang and sweetness to this salad. They’re a good source of fiber and contain healthy antioxidant polyphenols. If you’re watching your carb intake, look for lower sugar versions as regular craisins often have a lot of added sugars.
Castelvetrano Green Olives:
These are the mildest, most buttery olives that have converted even confirmed olive-haters into the olive-lovers club. They have a thin skin, meaty texture, and rich, lightly fruity flavor with very little bitterness. They’re a good source of healthy monounsaturated fats, fiber, and antioxidant polyphenols and vitamin E.
Sliced Radishes:
These sturdy root veggies add a piquant contrast to the sweet cranberries and a delightful crunch. In addition to their bright, peppery flavor, radishes are a good source of fiber, antioxidant vitamin C, and trace amounts of essential minerals like potassium, calcium, iron, and phosphate.
Salad Dressing:
Cranberry, Cashew, and Castelvetrano Chicken Salad
Ingredients
- 2 large romaine hearts, washed and rough chopped
- 2 cups diced rotisserie or roasted chicken
- ¾ cup roasted cashews or mixed nuts
- ¾ cup castelvetrano olives, pitted can sub any mild green olive
- ¾ cup dried cranberries
- ½ cup sliced radishes
- ½ cup creamy lemon vinaigrette, blue cheese, or house dressing
- TT flaky salt and cracked black pepper to taste
Instructions
- Wash the romaine hearts in cold water, spin or pat dry, and tear or roughly chop the leaves into bite-sized pieces.
- Divide the greens between chilled serving bowls (or make one large bowl) or meal prep containers. Arrange the diced chicken, nuts, and dried cranberries evenly over the romaine. You can assemble these in advance, covered and refrigerated for up to several days.
- Just before serving, drizzle with dressing. I like a tangy, creamy dressing on this salad, like a lemony creamy vinaigrette, buttermilk ranch, or blue cheese.