Description
This Harvest Chicken Salad with Maple Dijon Dressing is a vibrant and nutritious dish perfect for a wholesome lunch or light dinner. It features tender roasted sweet potatoes and onions, juicy pan-seared chicken breast, fresh spinach, crisp apple, dried cranberries, and toasted nuts, all tossed in a creamy and tangy maple dijon dressing. The balance of savory, sweet, and tangy flavors makes this salad a delightful seasonal option that is both filling and refreshing.
Ingredients
Scale
For The Salad:
- 2 teaspoons avocado oil, divided
- 1 medium sweet potato, peeled and diced into 1-inch pieces (~2 cups)
- 1 small red onion, diced (~1 cup)
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 lb raw chicken breast, cubed
- 4 large handfuls fresh spinach (5 ounces)
- ½ cup dried cranberries
- 1 medium apple, diced (about 1 cup)
- ½ cup chopped walnuts or pecans, toasted
For The Creamy Maple Dijon Dressing:
- ¼ cup mayonnaise
- 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 and Roast Sweet Potatoes and Onions: Preheat your oven to 375°F. On a baking sheet, combine the diced sweet potato and red onion. Drizzle with 1 teaspoon of avocado oil, sprinkle with salt and pepper, then toss to coat evenly. Spread the pieces out in a single layer and roast in the oven for 15-18 minutes until tender and slightly caramelized.
- Cook the Chicken: While the vegetables roast, heat a skillet over medium-high heat. Add the remaining 1 teaspoon of avocado oil, swirling to coat the pan evenly. Add the cubed chicken breast and cook for 3-4 minutes per side or until the internal temperature reaches 165°F. Remove from heat and set the chicken aside to rest.
- Prepare the Dressing: In a small jar or bowl, whisk together the mayonnaise, avocado oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined. Set aside to allow the flavors to meld.
- Combine Salad Ingredients: In a large mixing bowl, add the fresh spinach, dried cranberries, diced apple, and toasted chopped walnuts or pecans. Remove the roasted sweet potatoes and onions from the oven and allow them to cool for 5-10 minutes before adding them to the bowl.
- Assemble the Salad: Add the cooked chicken cubes to the mixing bowl with the other salad ingredients. Drizzle the creamy maple dijon dressing over the top and toss gently but thoroughly to coat all the ingredients evenly.
- Serve and Store: Serve the salad immediately for best freshness and flavor. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- To toast the walnuts or pecans, place them in a dry skillet over medium heat for 3-5 minutes, shaking frequently until fragrant and lightly browned.
- If you prefer a lighter dressing, substitute half the mayonnaise with Greek yogurt for added protein and tang.
- Leftover roast vegetables and chicken work perfectly in wraps or as a grain bowl addition the next day.
- Ensure chicken is cooked through by checking the internal temperature with a meat thermometer before removing from heat.
- The salad is best enjoyed fresh to retain the crispness of the spinach and apple.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 320 mg
- Fat: twenty two g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: thirty five g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 70 mg
