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Winter Cranberry-Chicken Salad

Honey-Ricotta Crispbread
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Ingredients

  • 1½ lb boneless, skinless chicken breasts
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ (16-oz) pkg chopped kale
  • 2 pears, chopped
  • 1½ cups cranberries
  • 1 (4-oz) log goat cheese, crumbled
  • ½ cup refrigerated balsamic vinaigrette
  • ½ cup chopped walnuts

Instructions

  1. Preheat oven to 400°F. Place chicken in a greased baking dish. Sprinkle with salt and pepper. Bake 15 to 20 minutes or until done. Cool and thinly slice.
  2. Toss together kale, chicken, pears, cranberries, and cheese in a bowl. Drizzle with vinaigrette, and sprinkle with nuts.

Side Dish Ingredients

  • ¾ cup ricotta cheese
  • 6 slices multigrain crispbread
  • 2 Tbsp honey
  • 1 Tbsp dried rosemary, crushed

Side Dish Instructions

  1. Spread ricotta over each crispbread slice; drizzle with honey, and sprinkle with rosemary.

Nutritional Information

Main Side Total
Servings 6 6
Calories
351
112
463
Fat (g) 17 4 21
Sat. Fat (g) 5 3 8
Protein (g) 32 6 38
Carb (g) 19 15 34
Fiber (g) 5 3 8
Sodium (mg) 401 92 493

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