This is the perfect salad to make using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe! Jim and I aren't big fans of leftover meals around here, so I am always looking for creative ways to utilize what we've got in the fridge and transform ingredients into new, delicious dishes. This salad checks all the boxes; savory and not-too-sweet, colorful, and loaded with feel-good, healthy components. The light, easy to whip together vinaigrette ties all of the flavors together without weighing it down like other dressings can. If you're starting the salad from scratch, you can prepare the chicken any way you prefer (or grab a cooked, rotisserie chicken from the grocery store). Enjoy the flavors of fall in this simple, autumn harvest chicken salad!
INGREDIENTS
- 2 Braised Chicken Thighs, Boneless & Skinless Chopped
- ½ Cup. Cooked Sweet Potatoes Chopped
- ¼ Honeycrisp Apple Chopped
- 2 Tbsp. Dried Cranberries
- 2 Cups Romaine Lettuce Chopped
Apple Cider Vinaigrette
- 3 Tbsp. Olive Oil
- 1 Tbsp. Apple Cider Vinegar
- ½ tsp. Minced Garlic
- ½ tsp. Dijon Mustard
- Salt & Freshly Cracked Black Pepper to taste
INSTRUCTIONS
This is the perfect salad to make using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe! If you are starting this salad from scratch, you'll need to grab a cooked, rotisserie chicken from the grocery store, or bake, grill or pan-sear your chicken thighs, seasoned with salt, pepper and garlic powder. You can either bake a sweet potato in the oven or use the microwave to speed things along.
Step 1: Gather and prep your salad components, chopping your ingredients and setting them aside until ready to assemble your dish.
Step 2: To prepare the vinaigrette, whisk together the olive oil and vinegar, then add in the minced garlic, Dijon mustard, and season with salt and pepper. Whisk vigorously to ensure you have emulsified the dressing to a creamy, pale-yellow consistency.
Step 3: Starting with your romaine, layer your salad directly onto your serving bowl, and sprinkle on the chicken, apples, sweet potatoes and cranberries. Drizzle with your freshly prepared apple cider vinaigrette and enjoy!
Simple Autumn Harvest Chicken Salad
Equipment
- Cutting Board
- Chef Knife
- Small Mixing Bowl
- Wire Whisk
- Measuring Spoons
- Serving Bowl
Ingredients
- 2 Braised Chicken Thighs, Boneless & Skinless Chopped
- ½ Cup. Cooked Sweet Potatoes Chopped
- ¼ Honeycrisp Apple Chopped
- 2 Tbsp. Dried Cranberries
- 2 Cups Romaine Lettuce Chopped
Apple Cider Vinaigrette
- 3 Tbsp. Olive Oil
- 1 Tbsp. Apple Cider Vinegar
- ½ tsp. Minced Garlic
- ½ tsp. Dijon Mustard
- Salt & Freshly Cracked Black Pepper to taste
Instructions
This is the perfect salad to make using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe! If you are starting this salad from scratch, you'll need to grab a cooked, rotisserie chicken from the grocery store, or bake, grill or pan-sear your chicken thighs, seasoned with salt, pepper and garlic powder. You can either bake a sweet potato in the oven or use the microwave to speed things along.
- To prepare the vinaigrette, whisk together the olive oil and vinegar, then add in the minced garlic, Dijon mustard, and season with salt and pepper. Whisk vigorously to ensure you have emulsified the dressing to a creamy, pale-yellow consistency.
- Starting with your romaine, layer your salad directly onto your serving bowl, and sprinkle on the chicken, apples, sweet potatoes and cranberries. Drizzle with your freshly prepared apple cider vinaigrette and enjoy!
