Description
This Harvest Chicken Salad is packed with flavor and nutrition. Featuring juicy chicken, crispy bacon, and fresh veggies, it’s the ideal choice for a quick, healthy meal that satisfies!
Ingredients
Scale
- 3 boneless skinless chicken breasts
- 2 tablespoons Best Chicken Seasoning
- 1 tablespoon extra virgin olive oil
- 11 ounces mixed salad greens
- 6 strips bacon, cooked, crumbled
- 3 large hard-boiled eggs, halved
- 1 cup (180 g) cherry tomatoes, halved
- 1 medium Honeycrisp apple, thinly sliced
- 1 to 1 ½ cups roasted butternut squash, cooled slightly
- â…“ cup dried cranberries
- 3 tablespoons pecans, roughly chopped
- Crumbled feta, to taste
- Salt and pepper, to taste
- ½ cup (127.5 g) balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon black poppy seeds
- 1 cup (213 g) extra virgin olive oil
Instructions
- Pat chicken breasts dry with paper towels and season with Best Chicken Seasoning.
- Heat olive oil in a large skillet over medium heat and cook chicken for 5 to 7 minutes per side until golden brown and cooked through.
- Remove chicken from skillet and let rest for 5 minutes before slicing.
Notes
Feel free to use other seasonal ingredients, like roasted sweet potatoes or spinach, to suit your taste.
The salad can be assembled ahead of time; just add dressing just before serving for freshness.
Leftover chicken can be stored in the refrigerator and used in wraps or sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 150 mg