Fall Harvest Salad w/ Pecan Crusted Chicken

Name: Fall Harvest Salad w/ Pecan Crusted Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 serving
Ingredients: 15 oz. mixed greens; Pecan Crusted Chicken Tenders; 1 large sweet potato (470g); 1/2 Tbsp olive oil; 1 large honeycrisp apple; 2.5 oz. goat cheese (70g); 3 oz. mixed greens; 1 erving Pecan Crusted Chicken Tenders; 1/3 cup sweet potatoes (45g); 1/3 cup diced apples (40g); 2 Tbsp goat cheese (14g); Honey Dijon Dressing

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5
Calories
418 kcal
Course
Main Course
Cuisine
American

Fall Harvest Salad w/ Pecan Crusted Chicken

Heidi Hunt

Report

Rich, festive, and full of fresh fall flavors!! This Fall Harvest Salad with Pecan Crusted Chicken and Sweet Potatoes checks all the boxes! It features a bed of greens with apples, sweet potatoes and goat cheese topped with juicy Pecan Crusted Chicken and sweet Honey Mustard Dressing! The combination of flavors in this delicious salad just screams FALL!!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

For all the salads:

15 oz. mixed greens or kale, arugula, spinach, etc.
Pecan Crusted Chicken Tenders or any chicken
1 large sweet potato (470g) finely diced
1/2 Tbsp olive oil
1 large honeycrisp apple finely diced
2.5 oz. goat cheese (70g)

To assemble each salad:

3 oz. mixed greens
1 erving Pecan Crusted Chicken Tenders sliced
1/3 cup sweet potatoes (45g)
1/3 cup diced apples (40g)
2 Tbsp goat cheese (14g)
Honey Dijon Dressing recipe in notes - optional, or dressing of choice

Add to Shopping List

Instructions

Cook the Sweet Potatoes:

Preheat the air fryer to 400 degrees F. Finely dice sweet potatoes into even sized cubes. (I used the smallest setting on my vegetable chopper for this).
Toss sweet potatoes with olive oil and 1 tsp salt + 1/2 tsp black pepper (or to taste). Spray the air fryer basket with cooking spray and place the potatoes in a single row and cook for 20 minutes, tossing half way through, or until crispy.

Make Dressing:

Meanwhile, mix all the ingredients for the Honey Mustard dressing together in a bowl or jar (if using).

To Assemble Each Salad:

Add the mixed greens to the bowl. Top with sliced (and warmed) pecan crusted chicken, sweet potatoes, diced apple and goat cheese. Sprinkle with freshly cracked black pepper. Drizzle and toss with honey mustard dressing or your favorite dressing. Don’t forget to drizzle your Pecan Crusted Chicken with honey if you haven’t already!

Equipments used:

Notes

To make gluten-free: use gluten-free panko bread crumbs in the Pecan Crusted Chicken Tenders (or use another gluten-free chicken recipe).
To make dairy-free: use dairy-free cheese and dairy-free honey mustard dressing (or dressing of choice).
Skinny Honey Mustard Dressing:1/2 cup plain nonfat Greek yogurt (112g)1/4 cup dijon mustard (60g)2 Tbsp honey (63g)2 Tbsp olive oil (30g)2 Tbsp lemon juice (30g)2 Tbsp apple cider vinegar (30g)1 clove garlic, minced1/2 tsp salt1/2 tsp fresh ground pepper
Log Honey Mustard Dressing separately if using. MFP entry: Skinny Honey Mustard Dressing

Nutrition Information

Show Details

Serving 1salad as assembled Calories 418kcal (21%) Carbohydrates 36.6g (12%) Protein 42.2g (84%) Fat 11.9g (18%) Saturated Fat 2.9g (15%) Fiber 4.8g (19%) Sugar 13.1g (26%)