Description
Celebrate the bounty of the season with this vibrant Fall Harvest Chicken Salad. Packed with tender grilled poultry, crisp apples, crunchy pecans, and a tangy maple Dijon dressing, this nutrient-dense salad offers a perfect balance of sweet, savory, and fresh flavors. It is an ideal meal for those seeking a nourishing, whole-food lunch or light dinner that is as satisfying to the soul as it is to the body.
Ingredients
1/2 cup Dijon mustard
1/2 cup plain Greek yogurt
1/4 cup maple syrup
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme, chopped
1/8 teaspoon cayenne pepper
2 large chicken breasts, grilled and sliced
6 cups mixed salad greens
2 crisp apples, cored and thinly sliced
1/2 cup celery, diced
1/2 cup pecans, toasted and chopped
1/3 cup dried cranberries
Instructions
In a medium bowl, whisk together the Dijon mustard, Greek yogurt, maple syrup, apple cider vinegar, olive oil, fresh thyme, and cayenne pepper until smooth to create the dressing.
In a large serving bowl, combine the mixed salad greens, sliced apples, and diced celery.
Top the salad with the warm or chilled sliced grilled chicken.
Sprinkle the toasted pecans and dried cranberries over the top.
Drizzle the prepared dressing generously over the salad just before serving.
Toss gently to combine and serve immediately.
Notes
To prep ahead, roast or grill the chicken and whisk the dressing in separate containers for up to 3 days. Add the dressing and nuts right before serving to maintain maximum crunch.