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Baby Reds & Baby Greens Salad



For the salad

  • 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)
  • 510 baby heirloom tomatoes (cut in half)
  • 46 marinated artichoke hearts (chopped roughly)
  • 24 raw chicken breast tenders

For the dressing

  • ½ cup fresh basil leaves
  • ¼ cup olive oil
  • 8 garlic cloves
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • Salt & pepper (to taste)


  1. Begin by preparing the dressing.
  2. Rub about 1 tablespoon of dressing onto each of the chicken breast tenders. Allow to marinate for 10 minutes in the refrigerator.
  3. Combine all other salad ingredients in a large salad bowl. Toss with dressing.
  4. Saute the chicken breast tenders on medium heat for 2-4 minutes on each side, or until cooked through. Slice and place on top of salad. Serve immediately.

For the dressing

  1. Preheat oven to 350 degrees F. Place garlic cloves on aluminum foil, drizzle with olive oil and sprinkle with sea salt, and place in an oven-safe dish. Bake for 30-45 minutes or until garlic is tender and brown. Let cool while assembling other dressing ingredients.
  2. In a small food processor or blender, combine all of the ingredients for the dressing and blend until smooth.
  3. Store leftovers in a small airtight container in the refrigerator.