0 from 6 votes
Harvest Chicken Salad Recipe
This harvest chicken salad recipe is filled with grilled chicken, crispy bacon, apples, pecans, and dried cranberries, tossed with mixed greens, and drizzled in a tasty dijon dressing.Expanded step-by-step photos can be seen below the recipe card.
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 4
Calories: 654 kcal
Course:
Salad , Lunch
Cuisine:
American
Ingredients
For the Dressing/Marinade:
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ¼ cup maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh thyme
- ⅛ teaspoon cayenne pepper optional
For the Salad:
- 2 chicken breasts
- 4 slices Bacon chopped
- 6 cups mixed greens
- 1 apple thinly sliced
- 1 cup chopped celery
- ¼ cup pecans
- ¼ cup dried cranberries
- 2 green onions sliced
- salt and pepper to taste
Instructions
- In a medium bowl, whisk the dressing ingredients together until combined. Add ⅓ of the mixture to a ziplock bag and place the rest in the fridge for serving.
- Slice the chicken breasts in half to make cutlets. You should have four total. Season both sides with salt and pepper.
- To the ziplock, add the chicken, seal the top, and toss to coat in the marinade. Refrigerate for 2 hours. If you don’t have the time, let it sit while you prep the salad ingredients!
- Heat your grill, or grill pan, to medium high. Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes. When the chicken is cool enough to handle, slice it into strips.
- While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel lined plate to drain off excess fat.
- To assemble, divide the greens between bowls. Top with chicken, bacon, apple, celery, pecans, cranberries, and green onions. Drizzle with dressing and serve.
Cup of Yum
Notes
- Storage: This salad is best made and served fresh. But you can store leftover harvest chicken salad in an airtight container in the fridge for up to 2 days. The salad greens, toppings, chicken, and dressing should be stored separately for best results, otherwise the salad will get soggy.
- This salad is best made and served fresh. But you can store leftover harvest chicken salad in an airtight container in the fridge for up to 2 days. The salad greens, toppings, chicken, and dressing should be stored separately for best results, otherwise the salad will get soggy.
- You can substitute agave or honey in place of the maple syrup.
- Chicken thighs can be used in place of the breasts.
Nutrition Information
Serving
1g
Calories
654kcal
(33%)
Carbohydrates
33g
(11%)
Protein
30g
(60%)
Fat
45g
(69%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
17g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
99mg
(33%)
Sodium
837mg
(35%)
Potassium
835mg
(24%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
1039IU
(21%)
Vitamin C
21mg
(23%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 654
% Daily Value*
| Serving | 1g | |
| Calories | 654kcal | 33% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 45g | 69% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 99mg | 33% |
| Sodium | 837mg | 35% |
| Potassium | 835mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 1039IU | 21% |
| Vitamin C | 21mg | 23% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.