Easy Chicken Salad with Blue Cheese, Cranberries, and Walnuts
Servings: 4
Ingredients
- 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- Drizzle of olive oil or other cooking oil
- ¾ lb mixture of red & green leaf lettuces, washed, dried, & torn into bite-sized pieces
- 1 cup walnut pieces
- ½ cup dried cranberries optional
For the dressing:
- 1 ½ tablespoons red wine vinegar
- 2 tablespoons sour cream
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ cup crumbled gorgonzola cheese
Instructions
- Place the cubed chicken in a medium bowl & add the salt, ground black pepper, rosemary, and garlic powder. Toss with your hands until evenly coated.
- Wash your hands well with warm soapy water & get out a skillet for cooking the chicken. Drizzle olive oil (or other cooking oiinto the pan, & warm over medium-high heat. Add the chicken & cook, stirring occasionally, until the chicken pieces are crispy & golden all over, roughly ten minutes. Remove to a plate & set aside.
- Add the lettuce to a large serving bowl, & prepare the dressing. In a small bowl, whisk together the red wine vinegar, sour cream, salt, pepper, olive oil, and honey. When combined well, stir in the gorgonzola.
- Pour half of the dressing over the lettuce & toss to combine.
- Divide the lettuce onto 4 serving plates, top with chicken, walnut pieces, cranberries (if using) and drizzle with extra dressing. Enjoy!