Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Harvest Chicken Apple Salad with Honey Lemon Vinaigrette


  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free

Description

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.


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.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Quick, Paleo, Salad