Harvest Chicken Salad
This fall harvest salad pairs mixed greens, roasted sweet potatoes, and crisp apples with succulent chicken breast, crunchy pecans, pumpkin seeds, and a sweet-tart maple vinaigrette. It's a filling, wholesome dish perfect for clean eating and whole foods enthusiasts. Easy to prepare and packed with nutrients, this harvest chicken salad is ideal for a hearty meal for two or can be divided into smaller portions to share with family and friends.
Servings 2 people
Calories 655kcal
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
This hearty salad is for a very filling meal for two people, but you can easily serve it in smaller portions for three or four to reduce the calorie intake per serving.
Nutrition
Serving: 0.5salad | Calories: 655kcal | Carbohydrates: 62g | Protein: 22g | Fat: 32g | Sodium: 250mg | Fiber: 10g | Sugar: 32g
