“I love this protein-packed recipe for the fall because it really captures the essence of the season. This salad is filled with high quality, nutrient dense ingredients – protein-rich chicken, complex carbohydrates, fiber, heart healthy fats, and sweet and savory flavors. This recipe has it all!”
– Shannon Twitchell
Harvest Chicken Salad With Maple Dijon Dressing
4
servingIngredients
- 2 cups
medium sweet potato, peeled and diced into 1-inch pieces
- 1
small red onion, diced
- 1 tsp
avocado oil
Salt and black pepper, to taste
- 0.5 oz.
fresh spinach
- ½ cup
dried cranberries
- 1
medium apple, diced
- ½ cup
chopped walnuts or pecans, toasted
- 1 lb
grilled chicken breast, cubed
- ¼ cup
mayo
- 3 tbsp
avocado oil
- 3 tbsp
pure maple syrup
- 1 tbsp
Dijon mustard
- 1 tsp
apple cider vinegar
- ¼ tsp
salt
- ¼ tsp
black pepper
Directions
Preheat oven to 375°. On a baking sheet, spread out diced sweet potato and red onion. Drizzle with avocado oil, salt, and pepper.
Toss to evenly coat and spread out evenly on pan. Bake for 15-18 minutes.
In a small bowl whisk all dressing ingredients until well combined. Set aside.
In a large mixing bowl, add spinach, cranberries, diced apple, and chopped nuts.
Remove the baking sheet from the oven and allow to cool for 5-10 minutes.
Add grilled chicken breast, roasted sweet potatoes, and onions to the mixing bowl. Drizzle the dressing over the top and toss gently to evenly coat all ingredients.
Serve with a side of sourdough bread. Enjoy!
