Most salads I make will have a fruit and spinach in them! I’m not a fan of iceberg or romaine lettuce so I rather stick to spinach. I like the sweet stuff so adding some fruit or a sweet dressing is always comforting and lets me eat salads with a smile on my face.
This salad is pretty easy to make. There are really no tricks about it. I made this salad for lunch this past work week and it’s been a good solid meal. When I meal prep salads, I try not to add the dressing until I’m about to eat it. It helps keeps produce fresh and not soggy.
The dressing came out really good. It wasn’t too runny and not too heavy on the mustard side. Depending on your preference, you can add a little more of honey or Dijon mustard when you’ve made the dressing by the directions below.
Try this salad for lunch or for dinner. Let me know how your salad and dressing come out!
Cranberry Spinach Chicken Salad with Honey Mustard Dressing
- Prep time: 10 minutes
- Cook time: 30-45 minutes (for chicken)
- Servings: 6-8
- 3-4 raw chicken breasts
- 1/2 tsp paprika
- 1/2 tsp minced garlic
- 1/2 tbsp Lawry’s seasoned salt
- 1 bag baby spinach
- 1 cup dried cranberry
- 2/3 cup crumbled goat cheese
- 1 cup chopped walnuts
Honey Mustard Dressing:
- 3/4 cup non-fat Greek yogurt
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1/4 tsp salt
Preheat oven to 375°F. Season chicken breast with paprika, garlic, and Lawry’s seasoning. Place in oven to cook for about 30-45 minutes. When chicken is done, cut into small pieces and set aside to place in salad.
Next, grab a large salad bowl and add spinach, dried cranberries, goat cheese crumbs, and walnuts. Mix salad ingredients well. Add chicken pieces to salad and mix again.
After you want to make your dressing. In a small bowl, add yogurt, honey, and Dijon mustard. Stir well until all the ingredients are combined. Add it to your salad and enjoy!