Grilled Chicken Salad with Mandarin Oranges & Cranberries

Ah, don’t you just love summer? I am a summer baby, and definitely prefer it to any other season. Not that we really have real seasons in Texas, but the summer months are still my favorite 🙂 But, I have realized something about summer lately…it reminds me that I am no longer a 20-something girl who can eat whatever she wants and never gain a pound. I see all these cute, young girls running around in their barely-there outfits and I secretly hate them, if only for a moment, because those days are long-gone for this girl! Granted, I don’t want to run around dressed like a hoochie, but it’s true for most of us that once you hit your thirties, you’ll never find that 20-something body again. Damn it.


So, I make an extra effort to increase and maintain my gym time, and I indulge in summer dishes that are light and refreshing. There is nothing like a great summer salad! This particular salad has been my favorite since I made it for the first time a couple of years back. I’ve seen similar versions, usually using strawberries, but when I tried it with dried cranberries, mandarin oranges and oh-so-delicious raspberry vinaigrette I knew I had found my perfect salad mate. Adding grilled chicken is also a great way to make it an entree salad as well.


If you are looking for a great summer salad, you should definitely try this one!


Grilled Chicken Salad with Mandarin Oranges & Cranberries

Ingredients

• 3 cups spring salad mix or baby spinach
• 2 boneless, skinless chicken breasts
• 1 avocado
• 1/2 cup dried cranberries
• 1 cup mandarin orange segments 
• Raspberry vinaigrette (recipe follows, or use store-bought)

Preparation

1. Grill chicken, allow to cool and slice into bite-sized pieces. Slice avocado into bite-sized pieces.
2. In a large bowl, place spinach leaves, and layer with chicken, oranges, and cranberries.
3. Prepare raspberry vinaigrette, and drizzle on top of salad. Toss the salad to coat with dressing, and serve!

• 1 c. raspberry vinegar
• 1 c. olive oil
• 1 c. vegetable oil
• 1 c. pure maple syrup
• 1 tbsp. Dijon mustard
• 1 tbsp. chopped fresh tarragon
• 1 tsp. salt