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Harvest Chicken Apple Salad with Honey Lemon Vinaigrette (Paleo + Quick)

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September 3, 2021 | Author: Ashley McCrary

A quick, 20 minute recipe that tastes as good as it looks! The perfect combo of sweet and tart, this feel-good Fall salad will win you over. Paleo, healthy and family-friendly.

Autumn is the season of colors. Roads lined with rich & vibrant hues of yellows, oranges, and reds from the changing leaves. Pumpkin patches filling every empty lot. Crisp evenings warmed up with hot cider. My new, healthy Harvest Chicken Apple Salad with Honey Lemon Vinaigrette beautifully features the flavors, colors, and cozy feelings of Fall. Topped with grilled chicken, dried cranberries, toasted walnuts, and fresh apples, this yummy salad is the perfect mix of sweet and tart, with a delightful crunch. Make one for lunch, or serve it to guests, you can’t go wrong!

Harvest Chicken Apple Salad on two white plates and a glass jar filled with Honey Lemon Vinaigrette and a spoon with a white background

Why Use Green Apples?

Apple season is in full swing. There are so many delicious varieties, but for this salad, I highly recommend using green. Green apples (Granny Smith) are tart by nature and give this salad the bite it needs to blend with the sweetness of the cranberries and vinaigrette. However, If you only have red apples on hand, they will do just fine.

Harvest Chicken Apple Salads on five white plates, a glass jar filled with Honey Lemon Vinaigrette and a spoon, an empty glass cup, a green apple, and a bowl of walnuts with a white background

How to Serve This Salad

The great thing about this salad is that it only takes 20 minutes to make. It’s an easy go-to lunch entree option for a busy workday. However, you could also serve this beautiful salad as the main course at dinner, or double the recipe and bring it to your next Fall gathering.

Harvest Chicken Apple Salads on five white plates and a glass jar filled with Honey Lemon Vinaigrette and a spoon on a white background

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Harvest Chicken Apple Salad with Honey Lemon Vinaigrette

A quick, 20-minute recipe that tastes as good as it looks! The perfect combo of sweet and tart, this feel-good Fall salad will win you over. Paleo, healthy and family-friendly.

  • Total Time: 20 minutes
  • Yield: 45 servings 1x

Ingredients

Scale

Harvest Chicken Salad

  • 4 cups arugula and spinach mix
  • 44 oz chicken breasts
  • Salt/pepper to taste
  • 1/4 cup dried cranberries
  • 1 medium green apple, cored and chopped
  • 1 tablespoon avocado oil
  • 1/4 cup walnuts
  • 2 teaspoons ghee

Honey Lemon Vinaigrette

  • 1/2 cup light olive oil
  • 1/4 cup fresh lemon juice
  • Zest from 1 lemon
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons honey or agave
  • 1 clove garlic

Instructions

  1. Heat a large cast-iron skillet over medium heat with a tablespoon of avocado oil. Season the chicken breast with salt and pepper on each side. Add the chicken breasts to the skillet and brown on each side. Cook the chicken all the way through until it reaches an internal temperature of 165F. Remove the chicken from the skillet and let it rest on a plate for 5 minutes before slicing.
  2. In a small skillet, melt the ghee over medium-low heat. Add in the walnuts and salt. Stir/toss to coat; spread nuts in a single layer in pan. Cook, stirring occasionally for about 6 minutes. Be watchful, careful to not allow nuts to burn.
  3. To assemble the salad, layer the mixed greens in a large bowl. Then add the toasted walnuts, cranberries, sliced grilled chicken, and pieces of apples.
  4. Drizzle with dressing.

 

Honey Lemon Vinaigrette

  1. Add all of the ingredients to a wide-mouth mason jar and blend together with an immersion blender. If you don’t have an immersion blender, feel free to use a regular blender. Blend for 30 seconds or until combined. Store in the fridge for up to a week. Shake together to mix before serving. 

Notes

  • The nutritional information calculates 2 tablespoons of dressing per serving.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Keywords: Quick, Paleo, Salad

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4 thoughts on "Harvest Chicken Apple Salad with Honey Lemon Vinaigrette (Paleo + Quick)"

  1. Trista says:

    Adding ingredients to shopping list now. This sounds perfect.

    1. Ashley McCrary says:

      Thank you Trista! Hope you enjoy

  2. Melanie says:

    We made this salad last night. It was INCREDIBLE! So yummy. The dressing was one of the best I have ever made. We just loved it. We are making it again tomorrow. 😉 Thank you so much! We love your recipes….your buffalo chicken casserole is a repeat recipe in our house as well!

    1. Ashley McCrary says:

      AWWWWW thanks so much Melanie for your kind words of support. Thrilled to hear the recipes are some of your favorites. Have a wonderful day!!!


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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With school starting, life gets so busy and meal time can be super hectic. I’m here to help with my top favorite Costco finds that will make meal time a breeze! 

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Every year I let the girls pick out a theme for their birthday cakes and I try to make it magical. This year Eloise wanted a chocolate cake with watercolor buttercream along with pink and teal macarons. It turned out better than I imagined and Eloise absolutely love it!!!

🧁For the buttercream, I used my recipe that is located on my site. You can also find it in my profile

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✨Follow the box cake mix instructions but with these changes 
Tip 1 Add one more egg (or add 2 if you want it to be very rich)
Tip 2 Use melted butter instead of oil and double the amount
Tip 3 Use milk instead of water
Tip 4 if using for cupcakes fill 3/4 of cupcake liners with the mix.
✨Bake according to the box and remove it two minutes early and let them sit for a couple of minutes in the tin. ✨Remove and allow them to cool

🍓I used Bonne Maman Strawberry Jam for the middle 

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8 years ago you made me a mother and everyday since has been so much brighter. 

It’s such a joy watching you grow up. I hope you know how much you are loved and cherished. Can’t wait to see what you do in this world, kid! 

We love you, Sweet Eloise. Happy 8th Birthday!!

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✨This cozy, protein-packed Chicken Zoodle Soup is a recipe you don’t want to miss! A healthy twist on a classic favorite, this soup is a winner!

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Peach season is the sweetest season. Celebrate by making these easy and delish Peach & Brie Quesadillas.
 
🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
✨4 slices prosciutto (2 per quesadilla)
✨2-3 peaches, sliced
✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
✨1 tablespoon hot o regular honey. I prefer hot

1. Cook down the sliced peaches in a tablespoon of butter and monk fruit sweetener. Cook about 5 minutes or until peaches are soft. 
2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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