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Harvest Chicken Salad with Maple Dijon Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 99 reviews
  • Author: Lisa
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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