Harvest Chicken Salad
This harvest chicken salad checks every box for me. It’s got a little sweetness from the apples, pomegranate, and roasted butternut squash, plus a touch of bitterness from hearty fall greens like radicchio and baby kale. Then you’ve got the juicy chicken and creamy balsamic dressing tying it all together into one cozy, hearty autumn salad that’s satisfying enough to be a full meal.
We honestly can’t get enough of it. Bonus: the leftovers made amazing tortilla wraps the next day—think chicken salad wrap vibes, but with all those fall flavors still shining through. So good!
Harvest Chicken Salad
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4
Creamy Maple Dijon Dressing:- 1/2 cup avocado mayo (homemade makes a big difference!)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1/2 teaspoon dijon mustard
- 1 clove of garlic, minced
- fat pinch of salt
- 2 Tablespoons avocado oil, divided
- 1 medium butternut squash, peeled and diced into 1-inch pieces (~2 cups)
- 1 small red onion, finely chopped
- fat pinch of fine sea salt
- fresh cracked black pepper
- 1 1/2 lbs chicken breast, cubed
- 1 head of radicchio, torn into bite size pieces
- a few handfuls of baby kale or arugula
- 1 cup pomegranate ariels
- 1 medium apple, diced (about 1 cup)
- ½ cup chopped hazelnuts, toasted
Preparation
- Prepare the dressing by whisking all the ingredients together until smooth and creamy. Taste for seasonings and adjust if needed.
- Preheat the oven to 400F. Toss the butternut squash and onion with 1 Tablespoon of the avocado oil. Place on a rimmed baking sheet and sprinkle with salt and pepper. Roast until lightly browned and tender. About 25-30 minutes. Toss halfway.
- Meanwhile, heat the remaining 1 Tablespoon of oil in a large cast iron skillet over medium high heat. Add the chicken breast cubes and cook, tossing often, until the chicken is cooked through and golden on all sides.
- In a large bowl toss the radicchio and baby kale with 2 Tablespoons of the dressing. Add the cooked chicken, squash and onion mixture along with the pomegranate, apple and hazelnuts. Toss with more dressing to taste.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary