Harvest Chicken Salad
Ingredients
The Salad
-
2
teaspoons
avocado oil
-
1
medium
sweet potato, peeled and diced
-
1
small
red onion, diced
-
¼
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
1
lb
raw chicken breast, cubed
-
4
large handfuls
fresh spinach
-
½
cup
dried cranberries
-
1
medium
apple, diced
-
½
cup
chopped walnuts or pecans, toasted
The Dressing
-
¼
cup
mayo
-
3
tablespoons
avocado oil
-
3
tablespoons
pure maple syrup
-
1
tablespoon
dijon mustard
-
1
teaspoon
apple cider vinegar
-
¼
teaspoon
fine salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 375°F.
- On a baking sheet, combine the diced sweet potato and red onion with 1 teaspoon of avocado oil, salt, and pepper. Toss to coat and bake for 15-18 minutes.
- While the vegetables bake, heat a skillet over medium-high heat with the remaining 1 teaspoon of avocado oil. Add the cubed chicken and cook for 3-4 minutes on each side until cooked through.
- In a small jar or bowl, combine all dressing ingredients and whisk until well mixed.
- In a large mixing bowl, combine fresh spinach, dried cranberries, diced apple, and chopped walnuts.
- Once the sweet potatoes and onions are done, allow them to cool for 5-10 minutes before adding them to the mixing bowl along with the cooked chicken.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts (estimated)
Servings
6 servings
Calories
361
Total fat
19g
Total carbohydrates
31g
Total protein
21g
Sodium
393mg
Cholesterol
48mg
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