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harvest chicken salad
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Harvest Chicken Salad

An easy salad with roasted chicken, candied pecans and shaved brussels sprouts
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: apple, chicken, harvest salad
Servings: 4 bowls
Calories: 650kcal
Cost: $25

Equipment

  • 2 medium sheet pans
  • small saucepan
  • cutting board
  • knife
  • small bowl
  • parchment paper

Ingredients

For the salad

  • 1 lb lean chicken breasts
  • 4 tbsp olive oil
  • 1 lb brussels sprouts
  • salt and pepper
  • ⅓ cup pecans roughly chopped
  • ¼ cup brown sugar
  • 2 tbsp water
  • 6-8 cups arugula
  • 1 honeycrisp apple sliced
  • 1/4 cup goat cheese crumbled

Cranberry Vinaigrette

  • ¼ cup olive oil
  • ⅛ cup cranberry juice unsweetened
  • 2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • 1 tbsp apple cider vinegar
  • pinch of salt

Instructions

  • Preheat the oven to 350°F. Place the chicken breasts on a baking sheet lined with foil. Rub with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Bake the chicken in the oven for about 40 minutes, until the chicken is a light golden brown. Remove from the oven and let cool. Slice the chicken into thick cubes.
    1 lb lean chicken breasts, salt and pepper
  • Increase the heat to 400°F. Chop the ends off of the Brussels sprouts. Then make thin slices throughout the sprouts to create a "shaved" look. Once complete, spread out the sprouts evenly on another baking dish. Drizzle with the other 2 tablespoons of olive oil with a pinch of salt and pepper. Use your hands to rub everything together. Bake in the oven for 20 minutes or until they are slightly crispy. Remove from the oven.
    1 lb brussels sprouts, salt and pepper, 4 tbsp olive oil
  • Make the candied pecans. In a sauce pan, add the brown sugar and water and cook over high heat, until the sugar has started to bubble. Add in the pecans and stir frequently, cooking until the pecans look sticky and the sugary wetness has reduced down about 70%. Remove from the heat and pour the mixture onto parchment paper. Allow to cool fully. Break up the pecan chunks with your hands.
    ⅓ cup pecans, ¼ cup brown sugar, 2 tbsp water
  • Make the vinaigrette. Combine all of the above ingredients in a small bowl and stir vigorously for 30 seconds.
    ¼ cup olive oil, ⅛ cup cranberry juice, 2 tbsp balsamic vinegar, 1 tbsp dijon mustard, 1 tsp honey, pinch of salt, 1 tbsp apple cider vinegar
  • To assemble the salad, place arugula in the bowl and add in the Brussels sprouts. Add the chicken, sliced apples, pecans, and crumbled goat cheese. Serve with salad dressing and toss. Enjoy!
    6-8 cups arugula, 1 honeycrisp apple, 1/4 cup goat cheese