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Chicken Salad

April 1, 2014

I always enjoy a good salad for lunch these days, but sometimes it’s hard to come up with a combination that tickles your taste buds! The hubby likes this one, so I know it’s a winner.

We start with a bed of spicy arugula procured from the Riverside Farmer’s Market, bitter frisée from my super-awesome neighbor (!! so rad!), and sweet speckled romaine from Redlands Market Night. I’ve never worked with frisée before, so this was a real treat! Then we add sweet black grapes that offset the bitterness of the greens. Crunch is an essential component of any salad, so I threw in some walnuts; for a little creamy decadence, some herbed feta! Finally, the salad packs a protein punch with some lean chicken breast. This salad is super quick to put together, and great for a lunch-time meal.

It’s so fun to get out to your farmer’s markets, mostly because you don’t know what you’ll find! I never knew about speckled romaine before my trip to the market last week. That’s the beauty of it. You may not find exactly what you need for this recipe, but choose some greens that look the freshest! Choose something that you’ve never had before, and expand your greens repertoire. Your body will thank you!

Happy Day!

Chicken Salad
Nutrition Information
  • Serves: 4
  • Serving size: 1 Salad
  • Calories: 578
  • Fat: 46.6
  • Saturated fat: 7.9
  • Carbohydrates: 15.2
  • Sugar: 10
  • Sodium: 729.2
  • Fiber: 3.5
  • Protein: 29.7
  • Cholesterol: 74.9
Prep time: 
Cook time: 
Total time: 
For The Salad
  • 1 Pound Chicken Breasts (about two breasts)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Cherry Chipotle Rub
  • ½ Teaspoon Sea Salt
  • 4 Cups Speckled Romaine, cut into ¼ inch strips (one small head)
  • 4 Cups Arugula
  • 4 cups Frisee (curly Endive) Cut Into Bite-sized Manageable Pieces
  • 2 Cups Black Grapes, halved
  • 1 Cup Walnuts, chopped
  • 4 Ounces Herbed Feta Cheese
For The Dressing
  • ⅓ Cup Extra Virgin Olive Oil
  • ¼ Cup Balsamic Vinegar
  • ¼ Teaspoon Freshly Cracked Black Pepper
For The Salad
  1. Butterfly each chicken breast, so you have 4 thin cutlets.
  2. Heat a skillet over medium heat, and add 1 tablespoon of olive oil.
  3. Season the chicken breasts with the chipotle rub and sea salt, cooking on each side for 3 to 4 minutes, or until chicken is done.
  4. Set on a plate to rest.
  5. Mix the three greens, so they are evenly distributed, and divide amongst four bowls.
  6. Then, divide the grapes, walnuts, and feta between the four bowls.
  7. Once the chicken is cool, dice into ½ inch cubes, and place on top of the salads.
For The Dressing
  1. Mix all ingredients in a jar with a tight lid. Shake until well combined, and drizzle over the salads.
If you don't have cherry chipotle rub, you can up the salt to 1 teaspoon, and add ¼ teaspoon freshly cracked black pepper. If you don't have a jar to shake the dressing in, you can pour the balsamic vinegar in the bowl, then slowly whisk in the olive oil. Add the black pepper at the end and give it another whisk to just combine.



  1. Julie
    April 3, 2014 at 11:00 am

    I have to say, I love the bling’d out cat ears! I also think this salad looks amazing. I had a chicken salad with grapes and cashews before and it was so good. Im gonna make one of these tonight!

    • Natalie Wiser-Orozco
      April 8, 2014 at 3:18 pm

      Thanks Julie!! I got the ears from Crown & Glory! Liberace all the way, baby! Haha Let me know how you like the salad! <3

  2. Pearl - Pretty Mayhem
    April 5, 2014 at 8:42 pm

    I love all the ‘crunchy’ elements you’ve included in this salad. I’m also a sucker for grapes so this all sounds really delicious to me!


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