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–+ servings
2 bowls of cranberry pear chicken salad and a bottle of cranberry-pear white balsamic vinaigrette.
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5 from 1 vote

Balsamic Glazed Chicken Salad with Cranberries and Pears

This Balsamic Glazed Chicken Salad recipe is adorned with dried cranberries, pears, & a cranberry-pear balsamic vinaigrette. Easy, but tasty!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: main, Main Course
Cuisine: American, Canadian
Diet: Gluten Free, Low Lactose
Servings: 4 Main Dish Servings
Calories: 473kcal
Author: Marie Porter

Equipment

  • Large Nonstick Fry Pan

Ingredients

Cranberry Pear Balsamic Vinaigrette

  • ¼ cup Avocado Oil Or Olive Oil
  • ¼ cup Cranberry Pear Balsamic Vinegar
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Honey
  • 1 Garlic clove peeled and pressed or finely minced
  • Salt to Taste

Balsamic Glazed Chicken

  • 4 Small Chicken Breasts
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Salt
  • 1 tablespoon Avocado Oil or Olive Oil
  • ¼ cup Cranberry Pear Balsamic Vinegar
  • 2 tablespoon Water
  • 1 tablespoon Honey

Salad Base

  • 6 cups Salad Greens of Choice
  • 2 Ripe Pears Chopped
  • ½ cup Unsweetened Dried Cranberries
  • 1 ½ cups Asparagus chopped
  • ½ English Cucumber
  • ½ cup Sliced Celery
  • ½ Small Red Onion thinly slices

Instructions

Cranberry Pear Balsamic Vinaigrette

  • Measure all of the vinaigrette ingredients into a blender or the cup of an immersion blender, blitz until smooth.
  • Season with salt, to taste, then cover and chill until ready to serve.

Balsamic Glazed Chicken

  • Trim chicken breasts if necessary, use a sharp knife to cut into ½” slices.
  • Toss chicken slices with garlic powder, onion powder, and salt.
  • Heat avocado oil in a large nonstick pan over medium high heat.
  • Add the seasoned chicken to the pan, cook - stirring frequently - until browned all over.
  • Whisk together the vinegar, water, and honey, pour over the chicken breast pieces.
  • Cook until chicken is cooked through, and covered with a thick glaze.
  • Remove pan from the heat, allow to cool slightly as you prepare the salads.

Salad Base and Assembly:

  • Divide your salad ingredients between 4 large serving bowls or plates, arranging as desired.
  • Divide the glazed chicken pieces over the salads, serve with the balsamic vinaigrette.
  • Salad Base and Assembly:
  • Divide your salad ingredients between 4 large serving bowls or plates, arranging as desired.
  • Slice the chicken breasts, place one on top of each salad.
  • Serve with the cranberry pear balsamic vinaigrette.

Nutrition

Serving: 1Salad | Calories: 473kcal | Carbohydrates: 48g | Protein: 27g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 461mg | Potassium: 896mg | Fiber: 5g | Sugar: 35g | Vitamin A: 1214IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 3mg