Recipes Chicken Cranberry Salad


Chicken, Cranberry and Cashew Salad

We used our seasoned, pan seared chicken fillets to add a protein punch to this sweet crunchy salad using cranberries and cashew nuts. You can also use candied pecans instead of the sesame honey cashews we used here.

Ingredients for 4 servings
2 to 3 chicken breast fillets (skinless & deboned)
1 2 tbsp Jim’s Own Rub Mild
1 tbsp vegetable oil
1 pack mixed salad leaves
3 tbsp dried cranberries
3 tbsp sesame honey roasted cashews

Cut the chicken breast lengthwise which will cut down significantly on the cooking time.

Sprinkle the Jim’s Own Rub generously on each of the fillets and, if you have time, let it marinate for an hour or so in the fridge.

Warm the oil in the skillet or pan to medium high heat and add the chicken fillets to the pan.

Sear fillets to seal in juices and then turn the heat down to medium/low to allow the inside to cook to perfection. Remove from pan.

Add salad leaves to platter and top with chicken, cranberries and cashews. Serve.

Dressing: Raspberry vinaigrette

chicken cranberry salad

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