Chicken Apple And Feta Salad

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 Salads
20 min

Every year for the past five years, we hit mid-December, and I start thinking “what if I did a sugar-free January?” And four of the five, the thought basically leaves my head as quickly as it enters. Last year, 2020, I actually started it, though. And I made it until January 10th before a quick weekend trip to visit my mom derailed me.

I still blame the fact that she only keeps decaf coffee in her house for this though. If she didn’t, I could have resisted the urge to go to Dunkin Donuts to get coffee, which inevitably led to a donut as well, which then led to “I’ve already eaten a donut, so why NOT get dessert after dinner” and then it was just all downhill from there.

This year, I again thought about going sugar free but being a new blogger, I just didn’t think it would work with my lifestyle now (read: I taste test a lot of brownies – for WORK) and so I decided to eat salads every day for lunch. I’m working from home because of the pandemic, and so I have a little more food freedom, and I thought this would be an easy get. Unfortunately, life clearly gets in the way for all of us, and I’m no exception. I made approximately two salads in the month of January.

But lucky you, because this was one of them, and it’s a showstopper for sure. I’ve been so excited to share it!

Chicken Apple And Feta Salad
Recipe details
  • 2  Salads
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Chicken Apple And Feta Salad
  • 3 cups of spring mix or greens of your choice
  • 1 cup cooked chicken (either pan saute a chicken breast, or use rotisserie chicken)
  • 1 apple (honey crisp or gala) sliced or diced
  • 1/4 cup dried cranberries
  • 1/4 cup feta, crumbled
  • 3 tablespoons pepitas (or sunflower seeds)
  • Cilantro Lime Vinaigrette
To Make
If you are cooking the chicken yourself: take 1 large chicken breast, trim the fat away, and season on both sides with salt and pepper. If the breast is very large, cut it in half following these directions
If using a rotisserie chicken, just shred the chicken breast to your liking.
In a large bowl add the greens and a tablespoon of the dressing and toss to coat.
In a second bowl, add the toppings - chicken, cranberries, apples, and feta, and add another tablespoon of dressing and toss to coat.*
Top the dressed greens with the dressed toppings, sprinkle with pepitas and enjoy!
  • *Yes, this method dirties two bowls instead of one. If you top the greens with all the other ingredients and then add the dressing and then toss it all together at once, the toppings will all fall to the bottom of the bowl, and you'll have an incredibly uneven salad. Toss the greens and toppings separately however, and they merge much more easily.
Sara's Tiny Kitchen
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