Fall Harvest Chicken Salad
User Reviews
5.0
9 reviews
Excellent
Fall Harvest Chicken Salad
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This fall harvest salad complements any meal with its sweet and smoky flavors. There are such wonderful colors and produce this time of year, so I love having a go-to fall harvest chicken salad recipe up my sleeve for any event. This recipe is perfect for a fancy luncheon, a hearty dinner or to serve as a healthy option during the holidays.
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Ingredients
- 2 chicken breasts boneless and skinless (marinated in half apple cider vinaigrette for 60 minutes up to overnight) Optional
- 1 medium butternut squash about 6 cups, peeled, seeded and cut into ½ inch cubes
- 1 tablespoon extra virgin olive oil
- kosher salt and freshly ground pepper
- 1 cup quinoa uncooked regular, red or other varieties)
- 2 cups vegetable stock chicken broth and/or water
- 1 teaspoon kosher salt
- 4 cups salad greens try Arugula, Baby Spring Mix or Chopped Kale (I used arugula and baby spring mix)
- ¼ cup dried cranberries
- ⅓ cup pecans roasted, chopped
- ⅓ cup goat cheese crumbled; or feta cheese
- 2 Honeycrisp or similar apples washed and sliced into chunks or thin slices Or pears
- 6-8 tablespoons pumpkin seeds toasted
Apple Cider Dressing & Marinade (double if marinading)
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup orange juice fresh squeezed
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup optional
- 1 teaspoon kosher salt
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Instructions
- Preheat oven to 400-425 degrees F, in a large bowl, toss the cubed butternut squash with 1 tablespoon olive oil, salt and pepper. Spread in a single layer on a baking sheet covered with parchment paper for easy clean up. Bake 20-25 minutes until golden and tender. Allow to cool, store in fridge if making ahead.
- Rinse quinoa and drain, combine quinoa, kosher salt, water and/or broth in small saucepan, bring to boil uncovered, reduce heat to low, cover and simmer for 20-30 minutes until liquid is absorbed and quinoa is light and fluffy. Set aside to cool, may be refrigerated overnight if making ahead.
- Make Apple Cider Vinaigrette and Marinade
- Mix all dressing ingredients in glass jar with lid and shake well until combined, or place in blender for a minute until emulsified. Refrigerate until ready to use.
- Grill Apple Cider Chicken
- Place chicken breasts in plastic baggie or glass dish and pour half the marinade/dressing, return to fridge to marinate for at least 60 minutesI found it easiest to grill the chicken ahead of time, use a grill pan or outdoor grill, grilling marinated chicken (discard marinade) for 6 minutes on medium heat per side. Allow to rest for 10 minutes. Can be made ahead, refrigerate once cooled.
Assemble the salad:
- If using kale, be sure to rub with ½-1 tablespoon of EVOO until the leaves soften and the colors change slightly, this is called massaging.
- Place approximately 1 cup of greens on plate or bowl, then arrange quinoa, apples, cranberries, pecans, cheese and pumpkin seeds, thinly slice chicken and lay on top, then drizzle with dressing and serve, or serve in a large salad bowl.
Equipments used:
Notes
- Store Bought Dressing | Some good ones might be Panera's Lemon Vinaigrette or Fuji Apple. A simple balsamic vinaigrette or poppy seed dressing would also be delicious. Browse through the dressings in the refrigerated section of your grocery store.
- Meat | Marinate flank steak, chicken thighs or even scallops or shrimp in the vinaigrette!
- Grain | This autumn salad would be delicious with wheat berries or farro as well! Just cook according to package directions -- still cooking in broth for a more flavorful salad.
- Squash | Replace the squash with roasted acorn squash or even roasted sweet potatoes!
- Pears are the perfect substitute for apples in this fall harvest salad. You could also use asian pears, which are a cross between an apple and pear. They have a wonderfully crisp texture and a tangy, sweet flavor.
- If using kale in this autumn salad, be sure to chop fine, then place in bowl, drizzling with about 1/2 a tablespoon of olive oil. Massage the kale with oil using your hands, kind of scrunching it, this will soften the kale and lighten the color
- I also love adding pomegranate arils. And if you’re a fan of dried cherries, they give a burst of sweetness that complements the other flavors well.
- Replace the feta cheese for creamy goat cheese or even blue cheese!
- Sunflower seeds or other nuts are an easy way to add extra crunch to this autumn salad.
Nutrition Information
Show Details
Serving
1serving
Calories
514kcal
(26%)
Carbohydrates
55g
(18%)
Protein
20g
(40%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Trans Fat
0.01g
Cholesterol
30mg
(10%)
Sodium
1250mg
(52%)
Potassium
1010mg
(29%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
13964IU
(279%)
Vitamin C
41mg
(46%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 514kcal | 26% |
| Carbohydrates | 55g | 18% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 30mg | 10% |
| Sodium | 1250mg | 52% |
| Potassium | 1010mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 13964IU | 279% |
| Vitamin C | 41mg | 46% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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