If using raw chicken, season the chicken breasts with salt, pepper, and a drizzle of olive oil. Cook the chicken in a skillet over medium heat for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before dicing into bite-sized pieces.
Alternatively, you can use leftover cooked chicken or rotisserie chicken for an even quicker meal.
Toast the Walnuts:
In a dry skillet, toast the chopped walnuts over medium heat for 2-3 minutes, stirring frequently, until they become fragrant and slightly golden. Set them aside to cool.
Assemble the Salad:
In a large bowl, combine the mixed greens, diced chicken, cranberries, red onion slices, and crumbled cheese (if using). Toss gently to combine.
Dress the Salad:
Drizzle the balsamic vinaigrette dressing (or your favorite dressing) over the salad and toss everything together until well-coated.
Top with Walnuts:
Sprinkle the toasted walnuts on top of the salad for added crunch and flavor.
Serve:
Divide the salad onto individual plates and serve immediately. It’s a great standalone meal or can be paired with a warm bowl of soup or a side of bread for a fuller meal.
Serving and Storage Tips:
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