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Fall Chicken & Apple Salad with Cranberry Pecan Dressing

FALL CHICKEN & APPLE SALAD WITH CRANBERRY PECAN DRESSING

This salad is a complete and filling meal with a variety of textures and flavors. Holiday tip: Try it with Thanksgiving turkey as your protein instead of the chicken breast.
Skill Level: Beginner. Serving Size: 1/4th of recipe
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Prep Time 1 hour
Servings: 4
Course: Main Course, Salad
Calories: 475
Ingredients Method Notes

Ingredients
  

Fall Chicken & Apple Salad
  • 1 1/2 lbs boneless skinless chicken breast
  • 1 T. olive oil
  • 2 T. mixed dried herbs & seasonings (we used rosemary, sage, parsley, garlic, salt, and pepper)
  • 2 heads romaine lettuce, rinsed and chopped
  • 1/4 cup toasted pecans, chopped
  • 1 green apple, sliced
  • 1/2 cup red onion, diced/julienned
  • 2 T. dried cranberries
  • 1 cup cooked farro (or other whole grain)
  • 1/2 T. apple cider vinegar
  • 1/4 tsp. salt
Cranberry Pecan Dressing
  • 1/3 cup champagne vinegar
  • 1 T. pure maple syrup
  • 1/4 cup dried cranberries
  • 1/2 cup unsalted pecans
  • 1 cup extra virgin olive oil
  • 1/3 cup water
  • Salt and pepper to taste

Method
 

  1. Marinate the chicken: place chicken in a large bowl or ziplock bag. Whisk together marinade of olive oil and seasonings. Pour over chicken. Cover/seal and refrigerate for at least 30 minutes.
  2. Preheat oven to 350 degrees.
  3. Cook the farro (according to package directions) and toast the pecans. To toast pecans, spread them on a baking sheet and toast for 5-7 minutes, just until fragrant. Remove from heat and set aside.
  4. Make the dressing: add all of the dressing ingredients to blender and puree until smooth. Set aside. 
  5. Preheat grill to high heat. Grill chicken breast on each side for roughly 4 minutes each side. Turn chicken breast at 45-degree angle to ensure grill marks.
  6. Move chicken to a baking sheet and finish cooking until done. The internal temperature should reach 165 degrees.
  7. Let chicken and farro cool and mix together in a large salad bowl with 2 Tbsp. of dressing, the apple cider vinegar, and a pinch of salt.
  8. Compose each salad by plating the greens and topping with apples, onion, pecans, cranberries, and the chicken/farro mixture. Drizzle on additional dressing to taste. Enjoy!

Notes

Nutrition Information: This composed meal is balanced with protein,
carbohydrates, healthy fats, and fiber. Dairy free.
Calories:  475, Fat: 16g, Protein: 32g, Carbohydrates: 27g, Fiber: 6g, Added Sugar: 0g, Sodium: 450mg