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Winter Salad with Cranberry Chipotle Vinaigrette
Healthy, flavorful, and full of seasonal veggies, this winter salad is topped with grilled chicken and an easy homemade vinaigrette with a tangy kick.
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
1
minute
min
Course
Salad
Cuisine
American
Servings
4
Calories
429
kcal
Ingredients
1x
2x
3x
1
head
red leaf lettuce
or other greens
2
grilled chicken breasts
sliced
½
cup
Brussel sprouts
shaved
½
cup
sweet potato
spirals or thinly sliced, warmed slightly
½
cup
walnuts
2
green onions
½
cup
cranberries
fresh or frozen
1
canned chipotle pepper
¼
cup
oil
salad oil or light olive oil
2
tablespoons
apple cider vinegar
2
tablespoon
water
1 ½
tablespoons
honey
1
teaspoon
minced garlic
1
Pinch
of salt
1
Pinch
of pepper
Instructions
In a blender (or using a hand held blender), pulse all vinaigrette ingredients until smooth. Let rest 15 minutes for the flavors to develop.
Arrange the salad greens, chicken, and toppings as desired. Serve with the prepared Cranberry Chipotle Vinaigrette.
Notes
Nutritional value is based on using ALL of the dressing, although that isn't likely to happen.
Nutrition
Serving:
1
g
Calories:
429
kcal
Carbohydrates:
17
g
Protein:
31
g
Fat:
27
g
Saturated Fat:
3
g
Cholesterol:
73
mg
Sodium:
155
mg
Potassium:
555
mg
Fiber:
4
g
Sugar:
9
g
Vitamin A:
8494
IU
Vitamin C:
16
mg
Calcium:
67
mg
Iron:
3
mg
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