Zesty Chicken Salad

I had the pleasure of cooking at @traegergrills’ Grill Night to benefit @liahonachildren’s Foundation. We had THE BEST time! I made my Zesty Chicken Salad and it was such a hit I couldn’t not share it with you! This salad is perfect for gatherings big or small and packs a major flavor punch!


10 oz. raw chicken breast
8 cups spring salad mix
14 oz. chopped tomatoes
14 oz. sliced red bell peppers
1 cup unsweetened, dried cranberries
1/2 cup sliced green onions
4 Tbs. slivered almonds
4 Tbs. feta cheese crumbles

Zesty Lemon Cilantro Dressing:

2 Tbs. light tasting olive oil
2 Tbs. raw honey
2 Tbs. lemon juice
2 Tbs. white wine vinegar
2 tsp. lemon zest
1 tsp. Dijon mustard
1 tsp. onion powder
1/4 tsp. sea salt
1/4 cup cilantro


1. Place all dressing ingredients into a blender and blend until smooth. Refrigerate until ready to serve. 

2. Heat oven to 400 degrees. Place the sliced red bell peppers on a baking sheet lined with parchment paper and spray tops with cooking spray. Sprinkle with sea salt and roast for 15 minutes.

3. Grill chicken until both sides are browned and juices run clear. Slice. 

4. Layer 2 cups greens, 2 oz. warm grilled chicken, 100g warm roasted peppers, 1/4 cup dried cranberries, 2 Tbs. green onions, 1 Tbs. almonds and 1 Tbs. feta. Weigh the dressing and divide into 4 servings. Drizzle over the top. Enjoy! 


Want 700+ CSE recipes, workouts, custom grocery shopping lists, and more? Try the first week of our CSE+ app completely free!

Back to blog