Harvest Salad with Chicken

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CALORIES: 511

PREP: 35 minutes

COOK: 25 minutes

Egg-Free, Gluten-Free


Ingredients

For the Maple Vinaigrette:
1/3 cup
olive oil
1/4 cup
balsamic vinegar
2 tbsp
maple syrup
3 tbsp
Dijon mustard
Salt and pepper to taste
For the salad:
2
boneless skinless chicken breasts
2 cups
butternut squash, diced
1 tbsp
vegetable oil
4 cups
chopped green kale
1 tbsp
olive oil
1
apple, diced
1/3 cup
pecan halves
1/4 cup
dried cranberries
1/4 cup
crumbled goat cheese
Salt and pepper to taste

Directions

In a small bowl, whisk the vinaigrette ingredients.

Pour half of the vinaigrette over the chicken breasts and marinate in the refrigerator for at least 30 minutes. Set remaining vinaigrette aside.

Preheat the oven to 375°F.

Arrange the marinated chicken breasts on one side a large nonstick or parchment-lined baking sheet. On the other side, add the squash and drizzle with the vegetable oil and season with salt and pepper to taste.

Bake for 25 minutes or until the squash has softened and the chicken has reached an internal temperature of 165°F. Once the chicken has cooled slightly, thinly slice it.

In a large bowl, add kale and drizzle with the olive oil and salt and pepper to taste. Massage kale until it becomes tender.

Arrange the kale in a large serving dish and top it with the remaining ingredients including the cooked squash and sliced chicken breast. Top with the remaining vinaigrette,

Serve immediately.


Nutritional Info
Per serving
Calories (kcal)511
Total Fat (g)36
Saturated fat (g)6
Trans fat (g)0
Cholesterol (mg)62
Sodium (mg)437
Total Carbohydrate (g)25
Dietary Fiber (g)4
Total Sugars (g)15
Added Sugars (g)6
Protein (g)24
Vitamin D (mg)0
Calcium (mg)110
Iron (mg)2
Potassium (mg)549