Fall Harvest Salad w/ Pecan Crusted Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
418 kcal
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Course
Main Course
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Cuisine
American
Fall Harvest Salad w/ Pecan Crusted Chicken
Description
The salad features mixed greens such as kale, arugula, or spinach topped with pecan-crusted chicken tenders sliced into manageable pieces. Roasted sweet potatoes diced finely provide sweetness and a tender bite, while diced crisp apples add freshness and a tart contrast. Crumbled goat cheese introduces a creamy, slightly tangy element.
The dressing can be a honey mustard blend mixing Dijon mustard, honey, vinegar, olive oil, and garlic for sweetness and acidity that ties the ingredients together. The sweet roasted potatoes and apple contrast with the pecan crust on the chicken, which adds texture and a toasty nut flavor complementing the fresh greens.
This salad serves well as a standalone dish for lunch or dinner, providing protein, vegetables, and varied textures in one bowl. The notes include gluten-free and dairy-free tips, suggesting substitution options for dietary needs. The provided honey mustard dressing recipe offers a light, flavorful option to dress the salad.
Ingredients
For all the salads:
- 15 oz. mixed greens or kale, arugula, spinach, etc.
- chicken tenders or any chicken, pecan crusted
- pecans or any chicken, pecan crusted
- 1 sweet potato finely diced, large
- 1/2 Tbsp olive oil
- 1 apple finely diced, honeycrisp, large
- 2.5 oz. goat cheese
To assemble each salad:
- 3 oz. mixed greens
- 1 erving chicken tenders sliced, pecan crusted
- 1 erving pecans sliced, pecan crusted
- 1/3 cup sweet potato
- 1/3 cup apple diced
- 2 Tbsp goat cheese
- honey dijon dressing recipe in notes - optional, or dressing of choice
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!
Notes
- Use gluten-free panko in the pecan crust for a gluten-free version of the chicken tenders.
- Dairy-free cheese and alternative dressings can be used to accommodate dairy restrictions.
- The honey mustard dressing can be prepared separately and added just before serving to keep salad fresh.
- Roast sweet potatoes evenly diced for consistent texture and proper cooking in the air fryer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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