Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Cranberry Chicken Salad with Avocado
A fresh and colorful American-style salad featuring warm sliced chicken breast topped with crispy romaine lettuce, creamy avocado, tangy cranberry sauce, and melted cheese. Perfect for a quick lunch or light dinner that comes together in under 30 minutes.
28 min
Easy
2 servings
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Taste Profile
Sweet7/10
Salty4/10
Sour5/10
Umami5/10
Spicy0/10
🥄 Texture
Crunchy romaine provides a crisp base while the cooked chicken is tender and slightly firm. Creamy avocado and sticky-smooth cranberry sauce add contrasting richness, and shredded cheese gives small bits of chewiness throughout.
👃 Aroma
A warm, savory aroma from the cooked chicken is layered with a bright, fruity sweet-tart note from the cranberry sauce. Mild dairy and nutty hints from the cheese and a green, buttery scent from the avocado round out the profile.
🍷 Pairs Well With
A crisp Sauvignon Blanc or a lightly sparkling water with lemon; iced tea also pairs well.
🥗 Side Dishes
Crusty baguette or whole-grain rolls, roasted sweet potatoes or a simple quinoa pilaf, and a light cucumber or tomato salad.
Ingredients(5 items)
- 12 frozen chicken breasts
- 22 cups romaine lettuce (chopped)
- 31 cup cranberry sauce
- 41 avocado (sliced)
- 51 cup shredded cheese (cheddar or mozzarella)
Nutrition Information(per serving)
520
Calories
42g
Protein
38g
Carbs
22g
Fat
Instructions
- 1
Place frozen chicken breasts in a pan with 1 cup water, salt, and pepper. Cook on medium-high heat for 15-18 minutes until fully cooked through (no pink inside). Drain water and let cool for 2 minutes.
- 2
While chicken cooks, chop the romaine lettuce and place it in a large bowl or on serving plates.
- 3
Slice the cooked chicken into strips and place on top of the lettuce.
- 4
Add sliced avocado and drizzle cranberry sauce over the chicken and lettuce.
- 5
Sprinkle shredded cheese on top and serve immediately. Add a squeeze of lemon juice if desired for extra flavor.
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