Chicken Harvest Salad Recipe
This fall harvest chicken salad is crunchy, sweet, salty and hearty. It’s loaded with rotisserie chicken, apples, feta cheese and candied pecans and tossed in a homemade honey mustard vinaigrette for the perfect Thanksgiving or holiday salad.
Servings: 6 people
Calories: 336kcal
Ingredients
- 1½ cups rotisserie chicken cut into 1/2" chunks
- 1 pound spring mix salad greens
- ½ cup cherry tomatoes cut in half
- 1/3 cup feta cheese crumbled
- 1/2 cup candied pecans chopped
- 2 large apples sliced thinly (honey crisp or granny smith)
Honey Mustard Dressing
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large bowl, add the chicken, mixed salad greens, cherry tomatoes, feta cheese, chopped candied pecans, and sliced apples.
- In a blender, combine the honey, mustard, lemon juice, salt, and pepper. Turn on to medium speed then slowly add in the olive oil, giving it time to emulsify.
- Transfer the dressing to a pourable container and drizzle over the salad. Toss, then serve. Enjoy!
Notes
Storing instructions: store the vinaigrette for up to 4 days in the fridge in a glass jar or another airtight container. Just before using, shake it well to re-emulsify, then drizzle over the salad.
You can also make the candied pecans 3 weeks in advance, as long as they are stored properly in the fridge.
Nutrition
Calories: 336kcal | Carbohydrates: 23g | Protein: 19g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 435mg | Potassium: 250mg | Fiber: 3g | Sugar: 18g | Vitamin A: 5676IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 1mg