Deliciously spiced and a little sweet, Napa salad makes a fantastic lunch option.
Napa salad is another one of those high-protein salads that can really carry a busy person throughout the day. The sweet and spicy combinations of flavours make this one of my favourites.
It's also packed with interesting textures. The crisp apple is perfectly balanced with the creaminess of the blue cheese. The solid bite from the pecans is offset by the chew of the dried cranberries. Napa salad is really satisfying as a meal as a result.
One of the best dressings for a salad like this one is my raspberry vinaigrette. It adds a little tartness while helping combine the strong flavours of the blue cheese and spiced pecans.
(Makes 4 servings)
2 boneless skinless chicken breast, cooked and diced
4 cups California mixed greens
1 Honeycrisp apple, cored and chopped
1/2 cup blue cheese, crumbled
1/2 cup dried cranberries
1/2 cup spliced pecans
Preheat oven to 400°F / 200°C. Place chicken breasts into a small casserole dish with 1/2 cup of water. Cover with a lid, or foil, and cook for 20 minutes or until cooked through. Transfer the chicken breasts to a plate and allow to cool to room temperature before covering and placing in the refrigerator until completely cold.
While the chicken is chilling, prepare the pecans by following this recipe for spiced pecans.
In a large salad bowl, add the California mixed greens, apple, blue cheese, dried cranberries, and spiced pecans. Cut the cold chicken breasts into bitesize cubes and add it to the bowl. Toss and serve with my raspberry vinaigrette.
Nutritional Information Per Serving:
total calories = 335 | total fat = 17.05g | saturated fat = 4.62g | cholesterol = 45.13mg | sodium = 695.18mg | net carbohydrates = 23.93g | dietary fibre = 4.15g | sugars = 1g | protein = 13.4g