Roasted Chicken Salad with Cranberries and Goat Cheese
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Cook time: 
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Serves: 4
 
What You'll Need
  • 4 chicken breasts (I used the marinade from my Citrus Roasted Chicken)
  • 3 cups arugula
  • 3 cups spring mix
  • Champagne and pear vinaigrette (I got mine from Trader Joe's)
  • 15 small fingerling potatoes
  • 1 TBS. olive oil
  • 1 sprig rosemary
  • ½ cup vegetable broth
  • ¼ cup dried cranberries
  • ¼ cup spiced pumpkin seeds (I found mine at Trader Joe's)
  • 1 loaf of french bread
Instructions
  1. In a casserole dish, roast the chicken breasts at 325 for about 30 minutes (or until tender) using the marinade from my Citrus Roasted Chicken post.
  2. In a pan, add the potatoes along with the oil and rosemary. Cook for about 5 minutes, or until lightly seared, then add the broth and steam (with lid) for another 10-15 minutes.
  3. In a large bowl, combine the arugula, spring mix, cranberries, pumpkin seeds, and dressing. Toss together.
  4. Separate into 4 small bowls. Top with thinly sliced chicken and serve with fingerling potatoes and thick slices of french bread.
Recipe by The Blonde Chef at https://www.theblondechef.com/roasted-chicken-salad-with-cranberries-and-goat-cheese/