The ultimate Harvest Chicken Salad, a healthy and hearty option perfect for those who love simple whole foods and clean eating. This fall harvest salad with chicken combines the best flavors of the season just like a cobb salad.
Enjoy tender roasted sweet potatoes, roasted apples, crunchy pecans and pumpkin seeds, all mixed with fresh greens, savory juicy chicken and all finished with a delicious maple vinaigrette.
This Harvest Salad with Chicken is not only delicious but also easy to prepare, making it an ideal choice for a wholesome meal. Perfect for lunch / dinner, or any fall gathering, this Harvest Chicken Salad is a must-try for anyone seeking nutritious and satisfying hearty dishes.
Related: Chicken Salad With Cranberries Walnuts & Avocado
Reasons to Make This Harvest Chicken Salad
- Health Benefits: Nutrient-rich and Balanced Nutrition. Carbs, healthy fats, protein for various diets.roasted sweet potatoes provide a good source of vitamin A and fiber. Dried cranberries and roasted apples add natural sweetness and vitamins. Pecans contribute healthy fats and protein. Chicken provides a lean source of protein. And the maple vinaigrette dressing adds a touch of sweetness and flavor without excessive calories.
- Ease of Preparation: pre-cooked ingredients and simple roasting of veggies makes this harvest chicken salad to be quickly assembled with leftovers. Easy simple maple vinaigrette.
- Serving Diversity: Ideal for lunch, dinner, as a meal or side. Perfect for fall gatherings, holidays.
- Dietary Suitability: Safe for gluten sensitivities, for lactose intolerance, fresh, whole foods, no processed ingredients perfect for clean eating.
- Seasonal Appeal: Highlights autumn flavors.
Related: Harvest Chicken Salad With Beets and Avocado Dressing
Main Steps To Make a Harvest Chicken Salad
- To make this salad, start by roasting cubed sweet potatoes (and/or butternut squash) and apples until tender. If you want a falvorful harvest chicken salad, make sure to caramelize the ingredients at 420-430F for at least 35 minutes.
- While they roast, cook the chicken breasts (season and sear in a pan) and let them cool before slicing.
- For the dressing, whisk together maple syrup, balsamic vinegar, Dijon mustard, olive oil, and seasonings.
- Prepare the salad base with fresh mixed greens, and then add the roasted sweet potatoes, apples, and sprinkle in dried cranberries, toasted pecans, and pumpkin seeds. Top with the sliced chicken.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy this fall harvest salad with warm chicken.
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Harvest Chicken Salad
Ingredients
- 2-3 cups mixed greens - arugula, spinach, kale, lettuce etc.
- 2 cups cubed sweet potatoes - or butternut squash, or mix both
- 1 medium cubed apple
- ¼ cup dried cranberries
- ⅓ cup pecans - or walnuts
- 2 tbsp pumpkin seeds
- 2 (5 oz each) chicken breasts - seared, grilled or roasted
Seasonings For Chicken:
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp corriander
- ¼ tsp sea salt
- 1 tsp brown sugar - optional
Seasonings for Roasting Veggies:
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp sea salt
- 1 tsp brown sugar - optional
Maple Vinaigrette Dressing:
- 1.5 tbsp olive oil
- 1.5 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- ½ tsp Worcestershire sauce
- 1 pinch of salt and pepper - to taste
Instructions
Prepare the Salad Base:
- In a large salad bowl, or a flat platter add the mixed greens of your choice.
Roast the Sweet Potatoes and Apples:
- Preheat the oven to 420°F (200°C).
- Toss the freshly cut sweet potato cubes (and / or butternut squash) and apple cubes with a little olive oil, and mix well with the prepared seasonings: cinnamon, nutmeg, brown sugar and salt.
- Spread them out on a baking sheet in a single layer.
- Roast for 35-40 minutes, or until tender and lightly caramelized. Allow to cool slightly before adding to the salad.
Cook the Chicken:
- While the veggies are roasting prepare the chicken. Season the chicken breasts with the prepared seasonings: smoked paprika, coriander, galic powder, brown sugar (optional) and sea salt, and cook them on a grill or in a skillet until fully cooked. Let them cool slightly and then slice into strips.
Prepare the Maple Vinaigrette:
- In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, maple syrup, and add salt/ pepper to taste. Whisk or shake well until the dressing is emulsified.
Assemble the Salad:
- Add the roasted sweet potatoes (and / or buttrenut squash), roasted apples, dried cranberries, walnuts (or pecans), and pumpkin seeds to the bowl / or platter. Arrange as desired.
- Top with the sliced or cubed chicken breasts.
Dress the Salad:
- Drizzle the maple vinaigrette over the assembled salad just before serving, or toss gently to combine, ensuring the dressing coats all the ingredients evenly.
Serve:
- Divide the salad among plates and serve immediately.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
FAQs for Harvest Chicken Salad
Yes, you can substitute sweet potatoes with butternut squash or any other type of squash you prefer.
Yes, you can prepare the roasted vegetables, chicken, and dressing in advance. Store each component separately in the refrigerator and assemble the salad just before serving to keep it fresh.
Yes, feel free to substitute pecans with walnuts, almonds, cashews or any other nut you prefer. To make it nut free use pumpkin seeds or sunflower seeds.
It’s best to enjoy the salad fresh. However, you can store the dressed salad in the refrigerator for up to one day. For longer storage, keep the components separate and assemble just before eating.
Yes, you can omit the chicken and replace it with chickpeas, tofu, or a plant-based protein. Ensure the dressing ingredients are vegan-friendly if needed.
You can use roasted pears, fresh grapes, or dried cherries, dried blueberries as alternatives to apples for different flavors.
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Tuesday 3rd of September 2024
Superb