Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, mix together olive oil, paprika, garlic powder, salt, and pepper.
3. Brush chicken breasts with the olive oil mixture.
4. Grill chicken for 6-8 minutes on each side, or until cooked through.
5. Let chicken rest for 5 minutes, then slice into strips.
6. In a large bowl, combine mixed greens, cherry tomatoes, avocado, red onion, feta cheese, sliced almonds, and dried cranberries.
7. Add sliced chicken to the salad.
8. Toss salad with your favorite dressing or serve with dressing on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 375
- Fat: 22g
- Carbohydrates: 18g
- Protein: 29g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Sliced almonds can be substituted with chopped pecans or walnuts.
- Dried cranberries can be substituted with raisins or chopped dates.
Variations:
- Add sliced cucumbers or bell peppers to the salad.
- Use quinoa or brown rice instead of mixed greens for a grain bowl.
- Top the salad with grilled shrimp or steak instead of chicken.
Tips and tricks:
- Let the chicken rest before slicing to keep the juices inside.
- Toast the sliced almonds in a dry pan for extra flavor.
- Use a homemade dressing, such as a balsamic vinaigrette or honey mustard, for a healthier option.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat chicken in the microwave or on the stovetop before adding to the salad.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Arrange the ingredients in sections for a visually appealing presentation.
Garnishes:
- Top the salad with fresh herbs, such as parsley or basil.
- Sprinkle additional feta cheese or sliced almonds on top.
Pairings:
- Serve with a side of crusty bread or pita chips.
- Pair with a light white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Roasted sweet potatoes or butternut squash.
Troubleshooting advice:
- If the chicken is sticking to the grill pan or outdoor grill, brush with additional olive oil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- The Shawnee tribe is a Native American tribe that originated in the Ohio River Valley. This salad is named after them as a tribute to their heritage.
Flavor profiles:
- The salad has a combination of sweet and savory flavors, with the sweetness of the dried cranberries and the saltiness of the feta cheese.
Serving suggestions:
- Serve the salad as a main course for lunch or dinner.
- Pack the salad in a mason jar for a healthy and portable lunch option.
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