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Apple Pecan Chicken Salad
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Prep Time:
1 hour
Total Time:
1 hour
Fall salad with a mix of sweet and savory flavors, ideal for lunch or a light dinner.
Ingredients:
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 sweet potato, peeled, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium green apple, cored and julienned
  • 6 cups packed mixed greens
  • 1 1/2 cups shredded cooked chicken breast
  • 1/2 cup pecan halves, toasted
  • 1/4 teaspoon freshly ground black pepper
Instructions:
  • Preheat oven to 400°F and in a medium bowl, mix together the Vinaigrette ingredients; set aside.
  • Spread sweet potato slices on a baking sheet without greasing. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt. Roast in the oven for 20 to 25 minutes until caramelized and tender. Let cool for 15 minutes before serving.
  • Coat apple slices in vinaigrette, then gently place them into a small bowl using a slotted spoon, leaving the remaining vinaigrette in the original bowl for later use.
  • When ready to serve, coat mixed greens in vinaigrette and distribute among 4 plates. Arrange sweet potatoes, chicken, apple, and pecans on top. Finish with a sprinkle of freshly ground pepper.

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