Confession time . . . I struggle with making chicken breast taste good. I could eat grilled chicken from Chipotle or the pre-cooked and sliced stuff from the grocery store all day long, but when I try to cook my own chicken, it’s never quite as delicious.

Home-cooked chicken is, however, often times cheaper and healthier. So, this week, in an effort to save some money and avoid eating Chipotle for dinner every night, I took another stab at cooking up some chicken breast. I must say, it turned out better, and more moist, than my previous attempts, thank goodness!

After the chicken was cooked, I simply threw together this delightful salad 🙂 Aside from it being delicious, I love this salad because I know it is packed with nutrients, it can serve as my entire veggie intake for the day (if I need it to), and it gives me an excuse to eat baby mozzarella, yum!

springtime chicken salad

As a side note, the quantities called for are for 1 serving, except for the chicken (because why cook only a single serving of chicken?) If you own a large storage bowl or container, you can toss together extra fruits and veggies and simply add the avocado, mozzarella, chicken and dressing when you are ready to eat!


For the chicken:

  • 1 pound boneless skinless chicken breast or thighs
  • 1-2 tsp chicken or veggie bouillon
  • 1 tsp red pepper flakes
  • 1 tsp garlic powder
  • salt and pepper to taste
  • water

For the salad:

  • 2 cups mixed greens
  • 4-5 brussel sprouts, chopped or shredded
  • 1 stalk green onion
  • 1/4 c sliced cucumber
  • 1/4 c mandarin oranges (or raspberries or sliced strawberries)
  • 1-2 Tbsp sliced almonds
  • 2 oz sliced fresh baby mozzarella
  • 1/4 avocado, sliced

For the dressing:

  • 1 Tbsp red wine vinegar
  • 1 Tbsp orange juice
  • 1/2 Tbsp olive oil
  • dash of salt and pepper

To prepare

  1. Cook chicken. Pre-heat oven to 350°. Fill bottom of shallow cooking dish with about an inch of warm water, then mix in bouillon seasoning. Place thawed chicken in a single layer in dish, then sprinkle with red pepper, garlic powder, and salt/pepper. Cook for 25-30 minutes, or until no longer pink in middle.
  2. While chicken is cooking, mix together salad ingredients . . . there’s not much to this step, just start with the greens and layer on the rest of the fix-ins in a medium to large bowl or container. I like to use a container with a lid so that I can more easily mix together all ingredients (just give it a good shake!)
  3. When the chicken is finished, transfer out of liquid and onto cutting board, and slice into bite-sized pieces. Top salad with about 1/3 to 1/4 of the cooked chicken.
  4. Lastly, make your dressing. In a small bowl, combine vinegar, orange juice, olive oil, and salt and pepper, and whisk gently with a fork. Pour over salad. Enjoy!

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