Autumn Chicken Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
This Entree Autumn Salad screams "Fall!" with every bite.
Course:
Main Course
Servings: 4
Ingredients
- 4 chicken breasts
- 4 small sweet potatoes diced into small cubes
- Oil, salt, pepper, paprika, and garlic powder (for cooking the chicken & sweet potatoes)
- 4 steamed and peeled beets
- 1/2 of a red onion sliced thinly
- 4 slices bacon
- 1 cup dried cranberries divided
- 1/2 cup pepitas (pumpkin seeds) divided
- 1 avocado divided
- goat cheese optional
- 12 oz baby romaine lettuce divided
For the Maple Dijon Balsamic Dressing Dressing:
- 1/3 cup avocado oil or olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1 Tbsp maple syrup
- 1/4 tsp each salt & pepper
- 1 clove garlic
- 1 Tbsp Dijon mustard
Instructions
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Preheat the oven to 4ooº. On a baking sheet, toss the cubed potatoes with oil, and season with salt, pepper, garlic, and paprika. Bake potatoes for 30 minutes, stirring halfway through.
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Place the 4 slices of bacon on another baking sheet, and bake at 400º for 20 minutes.
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Prepare the chicken breasts by drizzling with oil, and season with salt, pepper, garlic powder, and paprika. Heat a large skillet on medium and cook breasts for about 20 minutes, flipping about halfway through.
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While chicken, potatoes, and bacon are cooking, prepare the lettuce and other toppings. Divide the lettuce between 4 salad bowls (make sure they are large!) Slice the beets, avocado, and onion.
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Prepare the dressing by combining all ingredients in a blender and give it a whirl!
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Once everything is cooked and prepared, divide all toppings evenly among the salads. (I almost forgot the cranberries on ours, so I will list them all again here!) → Roasted sweet potatoes, sliced beets, red onion, cranberries, pepitas, crumbled bacon, diced avocado, a few crumbles of goat cheese, and your chicken breasts!
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Drizzle a good helping of that yummy dressing and enjoy!