The Ultimate Winter Salad

Ingredients

• 2 cutlets, about 170 g (6 oz) eachchicken cutlets, or thin boneless chicken breasts
• 2.5 ml (½ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)freshly ground black pepper
• 0.6 ml (⅛ teaspoon)smoked or plain paprika
• 0.6 ml (⅛ teaspoon)granulated garlic or garlic powder
• 10 ml (2 teaspoons)light-flavoured olive oil
• 170–227 g (6–8 oz)spring mix
• 2–4 smallmandarin oranges, peeled and sectioned
• about 105 g (⅔ cup)roasted beetroot, chopped into bite-size pieces
• about 40 g (¼ cup)red onion, very thinly sliced
• about 30 g (¼ cup)walnuts, plain or candied
• 113 g (4 oz)goat’s cheese
• about 20 g (2 tablespoons)sultanas or plain raisins
• 60 ml (¼ cup)white balsamic vinaigrette

Instructions

1. 1

   Season the chicken

   Season both sides of the chicken well with the salt, pepper, paprika and garlic. Heat a grill pan or stainless-steel frying pan over a medium-high heat. Add the oil and swirl it around to coat the pan.

2. 2

   Cook the chicken

   Put the chicken in the hot pan and leave it undisturbed for 2–3 minutes, until browned. Turn it over and cook for a further 2 minutes, or until just cooked through. Take care not to overcook it, then transfer it to a plate.

3. 3

   Assemble the salad

   Arrange the spring mix, mandarins, beetroot, onion, walnuts, goat’s cheese and sultanas on a platter or in a large bowl. Slice the cooked chicken thinly and add it to the salad. Drizzle over the vinaigrette and toss everything together.

What is a winter salad?

A winter salad brings together fresh leaves and ingredients that feel substantial enough for cooler weather. This version pairs chicken and goat’s cheese with beetroot, mandarins, walnuts and dried fruit.

It draws on the familiar mix of sweet, earthy, savoury and tangy flavours found in many modern composed salads. Here, quickly pan-cooked chicken makes it a meal, while white balsamic vinaigrette ties the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 408 calories, 16g protein, 33g carbs, 26g fat.

The mandarins, beetroot, raisins and leaves contribute most of the carbohydrates, while the olive oil, walnuts, goat’s cheese and vinaigrette provide much of the fat. Chicken and goat’s cheese supply protein. For a more filling plate, serve it with bread; for a lighter balance, use a generous amount of leaves and dress the salad lightly.

The ingredients that make it work

Leaves: Spring mix gives the salad a soft, fresh base. Choose leaves that are crisp and dry so they hold up better once dressed.

Sweet and earthy notes: Mandarins and beetroot bring contrasting sweetness and depth. Section the mandarins before assembling so they are easy to eat.

Rich additions: Goat’s cheese and walnuts add creaminess and crunch, while sultanas bring little bursts of sweetness. Plain or candied walnuts both fit the recipe.

Getting the chicken right

Even thickness: Thin cutlets cook quickly, which suits this 20-minute meal. If using chicken breasts, choose thin ones as specified so they cook at a similar pace.

Hot pan: Heat the pan before adding the oil and chicken. Leaving the chicken undisturbed for the first 2–3 minutes helps it brown rather than tear as you turn it.

Doneness: The method calls for a further 2 minutes after turning, but the exact time depends on thickness. Remove the chicken as soon as it is just cooked through to avoid drying it out.

Build the salad just before serving

Order: Put the leaves and prepared toppings on the platter first, then slice and add the chicken. This keeps the chicken’s resting juices from being mixed into the salad before it is assembled.

Dressing: Drizzle on the white balsamic vinaigrette at the end and toss to combine. Add it gradually if you prefer the leaves lightly coated.

Make the most of the textures

Keep the onion very thinly sliced so it is easy to eat alongside the leaves and fruit. Bite-size beetroot pieces also help each forkful include a little of everything.

For the best contrast, serve once assembled: the leaves remain fresh, the walnuts retain their crunch and the goat’s cheese stays distinct rather than blending into the dressing.

What to serve alongside it

The chicken, cheese, walnuts and fruit make this salad substantial on its own. For a larger meal, serve it with bread or another simple side that does not compete with the sweet and tangy flavours.

If serving as part of a spread, keep the dressing separate until the last moment so the salad can be tossed just before it goes to the table.

Recipe notes & tips

• Pat the chicken dry before seasoning if its surface is damp, to help it brown.
• Prepare the mandarins, beetroot and onion while the pan heats.
• Use a large platter or bowl so the toppings can be tossed without crushing the leaves.
• Let the chicken rest briefly on its plate before slicing.
• Add the vinaigrette gradually and toss again before adding more.
• Crumble the goat’s cheese over the salad so it is spread throughout.

Variations

• Use spinach: Swap the spring mix for fresh spinach leaves.
• Change the citrus: Use peeled orange segments in place of mandarins.
• Try pecans: Replace the walnuts with pecans for a different crunch.
• Use feta: Substitute crumbled feta for the goat’s cheese for a saltier finish.
• Make it vegetarian: Leave out the chicken and add extra beetroot and walnuts.
• Switch the dressing: Use a balsamic vinaigrette if white balsamic is unavailable.

Common mistakes to avoid

• Crowded pan: The chicken may brown unevenly; cook the cutlets without overlapping them.
• Turning too soon: The chicken can stick or tear; leave it undisturbed for the first 2–3 minutes.
• Overcooking: Thin cutlets dry out quickly; remove them as soon as they are just cooked through.
• Dressing too early: The leaves can wilt; toss with vinaigrette just before serving.
• Large onion slices: They can overpower a mouthful; slice the onion very thinly.
• Tossing roughly: The cheese and mandarins can break up; fold the ingredients together gently.

How to store

For the freshest salad, store the undressed leaves and toppings separately from the chicken and vinaigrette, then assemble when ready to eat. Refrigerate leftover cooked chicken in a covered container and use within 3 days; reheat until steaming hot, or serve it cold on freshly assembled salad.

Frequently asked questions