Baby Reds & Baby Greens Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of spring greens topped with roasted chicken breast, dried cranberries, pecans, and artichoke, dressed with a balsamic vinaigrette. The combination of tart cranberries, sweet pecans, and tender chicken makes it satisfying as a complete meal. Ideal for a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 6 oz. spring greens mix
- ¼ cup dried cranberries
- ¼ cup toasted pecans (chopped roughly)
- ¼ cup dry sun-dried tomatoes (not the kind packed in oil)
- 5-10 baby heirloom tomatoes (cut in half)
- 4-6 marinated artichoke hearts (chopped roughly)
- 2-4 raw chicken breast tenders
- ½ cup fresh basil leaves
- ¼ cup olive oil
- 8 garlic cloves
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- Salt & pepper (to taste)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 998mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1042mg
- Calcium
- 133mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 998MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.