Warm Cranberry Chicken Salad

Chicken thighs are one of the most underrated cuts and surprisingly cheap for boneless-skinless chicken. I typically just salt & pepper the chicken and sear on both sides in a non-stick skillet.

What you'll need:

Dressing

  • 2 parts Extra-Virgin Olive Oil (EVOO)
  • 1 part Balsamic Vinegar
  • 1/2 part Raw Honey
  • Salt (to taste)

Salad

  • 1lb Boneless-Skinless Chicken Thighs
  • Spinach
  • Broccoli
  • Dried Cranberries
  • Black Sesame

Preparation:

Put the oil, vinegar, and honey into a small mason jar and shake vigorously until combined, salt to taste. On the stove, drop raw broccoli florets into boiling water for 45 seconds - then remove and place in ice water to stop the cooking process. Blanching makes vegetables easier to digest, brings out the vibrant colours, and cooks them just enough so that they still retain a crunch.

Greens, Fast EatsJer Harmansalad, entree, lunch, quick, 20 Minutes or Less, fresh, greens, chickenComment