I love this salad, though I do love any salad with nuts, goat cheese, and dried fruit. The combination of textures and flavors ensures that each bite is bright and bold, and a slight variation from the last.
The tangerine vinaigrette will use both the zest and juice of the fruit. It adds a powerful orange punch that pairs especially well with the tart, chewy dried cranberries. It has the nostalgia of a winter holiday flavors but set in a composition more appropriate for July.
Add creamy goat cheese (or crumbled feta) sliced apples, salty oily marcona almonds, and sliced grilled chicken (if you swing that way), for a tasty salad any night of the week.
Salad with Chicken, Apples, Cranberries, and Goat Cheese in a Tangerine Vinaigrette
Serves 2, easily doubles or triples
2 grilled chicken breasts, cut into bite sized pieces
1 apple, cut into bite sized pieces
2 ounces of goat cheese (sometimes I use herb goat cheese to switch it up), crumbled
1/4 cup dried cranberries
1/4 cup marcona almonds, chopped
1 package spring greens
Tangerine Vinaigrette, recipe below
Prepare all ingredients. Place salad greens in a large bowl. Toss with a tablespoon or so (more to taste) of the tangerine vinaigrette. Add salt and mix to combine. Place on a plate. Top with 1/2 the chicken, 1/2 the apple, 1/2 the cranberries, and 1/2 the almonds. Repeat. Serve right away and enjoy!
2 tangerines, zest and juice (about 2 tablespoons)
1/2 teaspoon balsamic vinegar
3 tablespoons olive oil
3 tablespoons grapeseed oil
salt and freshly ground pepper to taste
Place all ingredients in a small glass jar with a tight fitting lid. Shake until combined. Taste and adjust seasoning.