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Copycat Newk's Favorite Salad

A light but filling salad stuffed with flavor and crunch
Prep Time 20 mins
Course Salad
Servings 2


  • 6 cups (4 oz) mixed salad greens
  • 1 cup (4 oz) shredded/chopped cooked chicken -- I use rotisserie chicken
  • 2 Tbsp dried cranberries
  • 1/4 cup (1 oz) pecan pieces, toasted
  • 1/4 cup (2 oz) marinated artichoke hearts, chopped
  • 1/2-3/4 cup (4 oz) halved grapes
  • 3 Tbsp (1 oz) crumbled gorgonzola (can substitue blue cheese)
  • 3/4 cup (1.5 oz) croutons
  • vinaigrette, to taste I like either Newman's Own Raspberry & Walnut or Trader Joe's Champagne Pear Vinaigrette


  • To toast the pecan pieces, spread on a tinfoil lined cookie sheet and bake at 350* for about 8 minutes, stirring every 2 minutes, until the pecan pieces start to color and you can smell them cooking. Let cool. (This can be done days in advance. Or toast extra for future salads!)
  • Place salad greens in a bowl with all the other salad ingredients, and toss with dressing to taste. Serve immediately.
  • To make ahead: Mix all the ingredients except the croutons, pecans, and dressing. Cover until ready to serve, then add the croutons, pecans, and dressing.