Cranberry, Cashew, and Castelvetrano Chicken Salad
This isn't your basic mayo-bound chicken salad, but rather a fresh entree salad of roasted chicken, nuts, and mild olives on crunchy romaine. This hearty and protein-packed salad can be served as an entree salad for four, or a side salad for six to eight servings. You can throw this together for a quick dinner, or assemble them in meal prep containers for filling lunches or light dinner prep, with the dressing in a separate portion cup or small jar to add just before serving.
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.
Notes
Note: nutritional information is a rough estimate, and calculated using creamy Caesar dressing.
Nutrition
Calories: 643kcalCarbohydrates: 32gProtein: 38gFat: 43gSaturated Fat: 8gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gCholesterol: 125mgSodium: 1337mgPotassium: 349mgFiber: 4gSugar: 20gVitamin A: 5032IUVitamin C: 5mgCalcium: 63mgIron: 3mg
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