Grilled Chicken Salad with Cranberries, Avocado and Goat Cheese

By minicoopercraig

There's no meal that's more necessary to make yourself than a salad. When put in the hands of a restaurant line cook, a harmless bowl of greens turns into an unmitigated mash-up of dressing deluges, cheese flurries, and crouton catastrophes. In fact, at CPK (California Pizza Kitchen), the average entree-size salad weighs in well above 1,000 calories! Make your salad in-house and you're guaranteed to cut that number in half.

Ingredients

• 12 oz cooked chicken
• 12 cups arugula (1 prewashed bag)
• 1/4 cup dried cranberries
• 1 avocado, pitted, peeled, and sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, roughly chopped
• 1/4 cup Honey Mustard Vinaigrette (search recipes)
• Salt and black pepper to taste

Details

Servings 4

Preparation

Step 1

Combine chicken, arugula, cranberries, avocado, goat cheese, walnuts, vinaigrette, salt and pepper in a large bowl, using your hands or 2 forks to fully incorporate the dressing.