Recipe of the Week – Harvest Chicken Salad

Prep: 10 mins Cook: 20 mins Total: 30 mins

Why You’ll Love This Recipe

• Nutritious and Satisfying: Packed with lean protein, fresh produce, and healthy fats, this salad is as good for your body as it is for your taste buds.
• Bursting with Flavors: A mix of sweet, savory, and nutty ingredients come together to create an unforgettable dish.
• Customizable: Swap ingredients to suit your dietary preferences or what you have on hand.

Salad Ingredients

• 1 cup of small diced red onions

• 1 peeled medium sweet potato diced into 1-inch pieces

• 1 lb raw chicken breast, cubed

• 5 large handfuls fresh spinach

• 1 diced medium apple

• 1/3 cup dried cranberries

• 2 teaspoons avocado oil

• 1/2 cup chopped, toasted walnuts

• 1/4 teaspoon black pepper

• 1/4 teaspoon fine salt

Dressing Ingredients

• 1 1/2 tablespoon Dijon mustard

• 3 tablespoons avocado oil

• 3 tablespoons pure maple syrup

• 1 teaspoon apple cider vinegar

• 1/4 cup mayonnaise

• 1/4 teaspoon fine salt

• 1/4 teaspoon black pepper

Directions

Vegetables:

• Preheat your oven to 375°F (190°C).

• Combine the diced sweet potato and red onion on a baking sheet. Drizzle with 1 teaspoon of avocado oil, season with salt and pepper, and toss to ensure an even coating.

• Spread the vegetables in a single layer and roast for 15-18 minutes – or until tender and lightly browned.

• When finished roasting, remove the baking sheet and let sit for a few minutes.

Cook the Chicken:

• While the vegetables are roasting, heat the remaining 1 teaspoon of avocado oil in a skillet over medium-high heat.

• Add the cubed chicken to the skillet, cooking for approximately 3-5 minutes on each side or until the internal temperature reaches 165°F (74°C).

• Once cooked, remove the chicken from the heat and set aside.

Preparing the Dressing:

• In a small bowl or jar, whisk together the mayonnaise, avocado oil, pure maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined. Set aside.

Assembling the Salad:

• In a large mixing bowl, combine the fresh spinach, dried cranberries, diced apple, and toasted walnuts.

• Add the roasted sweet potatoes, red onion, and cooked chicken to the bowl.

• Pour the prepared dressing over the salad ingredients and gently toss everything together until all components are evenly coated with the dressing.

Serve:

• Divide the salad among 6 plates or bowls.

• Enjoy immediately while the roasted vegetables and chicken are still warm, or refrigerate and serve chilled if preferred.

• This salad can be stored for up to 4 days.

Nutritional Information

• Serving Size: 1/6 of the salad

• Calories: 361

• Fat: 19 g

• Sat Fat: 2 g

• Sodium: 393 mg

• Carbohydrate: 31 g

• Fiber: 6 g

• Sugar: 16 g

• Protein: 21 g

• Cholesterol: 48 mg

SOURCE: Harvest Chicken Salad