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Leafy Green Shredded Chicken Salad with Cranberries

Honestly, it’s time for you to love salad again. This green salad with chicken, cranberries and a succulent vinaigrette is a foodie blogger’s dream.

Protein Powered by Our High Protein Almond Butter

Cooking time:
10 minutes

Makes
4 servings

Ingredients

1L (4 Cups) Baby Spinach
1L (4 Cups) Baby Kale
250ml (1 Cup) Chard, Chopped
2 Cooked Chicken Breasts, Shredded
1 Apple, Seeded And Sliced
60ml (1/4 Cup) Chopped Almonds
60ml (1/4 Cup) Dried Cranberries

Vinaigrette

30ml (2 Tablespoons) P28 Almond Butter
30ml (2 Tablespoons) Olive Oil
30ml (2 Tablespoons) Apple Cider Vinegar
15ml (1 Tablespoon) Honey

Directions

  • In a bowl, mix all of the ingredients of the vinaigrette (add a touch of water if too thick)
  • Carefully mix all of the salad ingredients together. Drizzle the vinaigrette on top, mix, and serve.

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