Go Back
–+ servings
Print

Fall Chicken Salad

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 970kcal

Ingredients

Dressing

  • 1 TBSP Extra-virgin olive oil
  • 2 tsp Apple cider vinegar
  • 1/2 clove Garlic grated
  • 1 tsp Sugar
  • 1/8 tsp Fresh thyme minced
  • 1/4 tsp Dijon mustard
  • Salt to taste
  • Black pepper to taste

Salad

  • 8 oz Chicken breast boneless skinless
  • 1 TBSP Extra-virgin olive oil
  • 2 cups Spring mix
  • 2 cups Kale chopped
  • 1 Apple sliced thin
  • 1/3 cup Pecans chopped
  • 2 TBSP Pumpkin seeds (pepitas)
  • 1/4 cup Dried cranberries
  • 1/4 cup Red onion sliced
  • 4 TBSP Goat cheese crumbled small
  • 2 slices Crusty bread toasted

Apple Cider

  • 24 oz Apple cider cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F degrees (190.5°C). Drizzle the chicken with oil and season both sides with salt and pepper. Heat a grill pan on medium heat. Grill nicely marking on both sides. Then transfer the pan to the oven and cook to an internal temperature of 160 degrees using a thermometer. Set aside to rest for 5 minutes. Then dice into small bite sized pieces.
  • In a bowl whisk together all of the ingredients for the dressing and set aside until ready to use. Add sugar if needed to taste.
  • Mix the spring mix and kale in a bowl. Toss well with dressing and season with salt and pepper to taste.
  • Portion the kale mixture. Top with chicken, apple, pecan, pumpkin seeds, cranberries, onion, and goat cheese.
  • Toast the bread.
  • Serve the salad with bread and apple cider.

Nutrition

Calories: 970kcal | Carbohydrates: 109g | Protein: 44g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 85mg | Sodium: 690mg | Potassium: 1438mg | Fiber: 10g | Sugar: 61g | Vitamin A: 7541IU | Vitamin C: 83mg | Calcium: 311mg | Iron: 7mg