Zesty Chicken & Cranberry Garden Salad

A fresh, nourishing, and vibrant salad packed with lean protein, crisp greens, and a delicious balance of sweet and savoury flavours. Perfect for lunch, a light dinner, or a simple meal-prep option during warmer months.

Ingredients

Salad

• 2 chicken breasts

• 1 head butter leaf lettuce, washed and torn

• 2 Roma tomatoes, sliced

• 2 mini cucumbers, sliced

• 1/3 cup dried cranberries

• 1/4 small red onion, finely sliced (optional)

• 1/4 avocado, sliced (optional)

• Fresh cracked pepper

Marinade for Chicken

• 1 tablespoon olive oil

• Juice of 1/2 lemon

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• Pinch of sea salt

• Cracked pepper

Honey Mustard Dressing

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• Juice of 1/2 lemon

• 1 teaspoon apple cider vinegar

• Pinch of salt and pepper

Method

1. In a bowl, coat the chicken breasts with olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Allow to marinate for at least 15–20 minutes.

2. Heat a grill pan or frying pan over medium heat and cook the chicken for approximately 5–6 minutes each side or until golden and cooked through. Rest for several minutes before slicing.

3. In a large salad bowl, combine butter leaf lettuce, Roma tomatoes, mini cucumber, cranberries, and red onion.

4. Whisk together all dressing ingredients until well combined.

5. Top the salad with sliced chicken breast and avocado if using.

6. Drizzle over the honey mustard dressing just before serving.

Optional Additions

• Crumbled feta

• Toasted almonds or walnuts

• Pumpkin seeds

• Quinoa for extra fibre

• Fresh herbs like parsley or mint

Serving Idea

Serve with chilled sparkling water and lemon, or pair alongside roasted sweet potato wedges for a more substantial meal.