Description
This Harvest Chicken Salad with Maple Dijon Dressing is a delightful combination of tender roasted sweet potatoes, juicy pan-seared chicken, fresh spinach, crisp apples, dried cranberries, and toasted nuts, all tossed in a creamy and tangy maple dijon dressing. Perfect for a nutritious and flavorful autumn-inspired meal.
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 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: Preheat your oven to 375°F to prepare for roasting the sweet potatoes and onions, which will bring out their natural sweetness and soften them perfectly.
- Prepare and Roast Vegetables: On a baking sheet, combine the diced sweet potato and red onion. Drizzle with 1 teaspoon of avocado oil, sprinkle with salt and pepper, and toss well to coat evenly. Spread the veggies out in a single layer and roast in the oven for 15-18 minutes until tender and caramelized.
- Cook the Chicken: While the vegetables roast, heat a skillet over medium-high heat. Add the remaining 1 teaspoon of avocado oil and swirl to coat. Add the cubed chicken breast and cook for about 3-4 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. Remove from heat and set aside.
- Make the Dressing: In a small jar or bowl, whisk together the mayo, avocado oil, pure maple syrup, dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined. Set the dressing aside.
- Combine Salad Ingredients: In a large mixing bowl, place fresh spinach, dried cranberries, diced apple, and toasted walnuts or pecans. Once the roasted sweet potatoes and onions have cooled for 5-10 minutes, add them along with the cooked chicken to the bowl.
- Toss and Serve: Drizzle the creamy maple dijon dressing over the salad and gently toss everything together until all ingredients are evenly coated. Serve the salad immediately for the best freshness and flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- To toast walnuts or pecans, spread them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- For a dairy-free option, use a vegan mayo in the dressing.
- Feel free to swap out the spinach for kale or mixed greens if preferred.
- Roasting the sweet potatoes and onions can be done a day ahead to save time on busy days.
Nutrition
- Serving Size: 1 salad serving
- Calories: 420
- Sugar: 14g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 65mg