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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: paleo, Quick, salad
Method: Stovetop
Servings: 4 -5 servings
Author: Ashley McCrary
Harvest Chicken Salad
- 4 cups arugula and spinach mix
- 4-4 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
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.
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.
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.
Drizzle with dressing.
- The nutritional information calculates 2 tablespoons of dressing per serving.