• 1 lb shredded chicken (about 2 chicken breast – crock pot chicken seasoned with garlic powder, onion powder and kosher salt)
  • 1 diced apple
  • handful of grapes, sliced
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped red onion
  • 1/2 cup fat-free feta cheese
  • 1/2 tsp kosher salt or to taste

Mix together

  • 1 Tbsp J. Olive Co. Lime Olive Oil
  • 4 Tbsp J. Olive Co. Cranberry Pear Balsamic
  • 2 Tbsp course grain dijon mustard


  1. Cook, shred your chicken breast. I used Crock Pot chicken: 2 chicken breast, seasoned with garlic powder, onion powder, and salt, cook on high for 2 hours or until juices run clear.
  2. Mix together Dijon Balsamic Vinaigrette sauce. Set aside.
  3. Chop all fruit, nuts, onion and mix with chicken in large mixing bowl.
  4. Toss in feta and vinaigrette. DONE.
  5. Mix another serving of the Dijon Balsamic Vinaigrette to use to dress a salad with the chicken salad on top!

Recipe courtesy of Clean Kitchen.