Fall Harvest Chicken Salad

A colorful, hearty autumn salad loaded with tender chicken, crisp apples, roasted sweet potatoes, dried cranberries, pecans, and fresh greens, all tossed in a delicious maple-Dijon dressing. Perfect for lunch, meal prep, or a cozy fall dinner!

Ingredients

For the Salad

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens or baby spinach
• 1 medium apple, thinly sliced
• 1 cup roasted sweet potato cubes
• 1/3 cup dried cranberries
• 1/3 cup pecans, roughly chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 2 tbsp pumpkin seeds, optional

For the Maple-Dijon Dressing

• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 small garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Roasted Sweet Potatoes

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato cubes with 1 tbsp olive oil, a pinch of salt, and black pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 20–25 minutes, turning once, until tender and lightly caramelized.
5. Let cool slightly.

Prepare the Chicken

1. Pat the chicken breasts dry.
2. Rub with 1 tbsp olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
3. Heat a skillet over medium heat.
4. Cook the chicken for about 5–7 minutes per side, depending on thickness, until cooked through and the internal temperature reaches 165°F (74°C).
5. Rest for 5 minutes, then slice.

Make the Dressing

1. Add olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper to a small bowl or jar.
2. Whisk or shake until smooth and emulsified.
3. Taste and adjust the seasoning if needed.

Assemble the Salad

1. Add the mixed greens to a large serving bowl.
2. Top with sliced apple, roasted sweet potatoes, dried cranberries, pecans, feta, and red onion.
3. Add the sliced chicken.
4. Drizzle with the maple-Dijon dressing.
5. Gently toss just before serving.
6. Sprinkle with pumpkin seeds if desired.

Serving

Serve immediately while the chicken and sweet potatoes are slightly warm. This salad makes approximately 4 servings.

Tips & Variations

• Use walnuts instead of pecans.
• Add roasted butternut squash for even more fall flavor.
• Swap feta for goat cheese.
• Use dried cherries instead of cranberries.
• For extra protein, add chickpeas or a hard-boiled egg.
• For meal prep, keep the dressing separate until ready to eat.
• For a lower-carb version, reduce or omit the sweet potato, cranberries, and maple syrup.

Nut Information

• Contains: Pecans.
• Optional: Pumpkin seeds are seeds, not tree nuts, but should still be avoided by anyone with a seed allergy.
• Nut-free option: Omit pecans and use roasted sunflower seeds or pumpkin seeds if tolerated.
• Alternative nuts: Walnuts, almonds, or pistachios can be substituted for pecans.
• If preparing this for someone with a severe nut allergy, check packaged ingredients such as dried cranberries, cheese, mustard, and dressing ingredients for cross-contact warnings.

Approximate Nutrition Per Serving

Values are estimates and vary according to brands, portion sizes, and the amount of dressing used.

• Calories: ~520 kcal
• Protein: ~34 g
• Carbohydrates: ~42 g
• Fat: ~27 g
• Fiber: ~7 g
• Sugar: ~21 g
• Sodium: ~600 mg

Q&A

Q: Can I make this salad ahead of time?
A: Yes. Prepare the chicken, sweet potatoes, and dressing ahead of time. Store the components separately and assemble just before serving.

Q: Can I use leftover chicken?
A: Absolutely. Rotisserie chicken, grilled chicken, or leftover roasted chicken all work well.

Q: Can I use a different fruit?
A: Yes. Pears, grapes, pomegranate arils, or dried cherries are excellent alternatives to apples.

Q: What can I use instead of pecans?
A: Walnuts, almonds, pistachios, pumpkin seeds, or sunflower seeds can be used.

Q: Can I make it dairy-free?
A: Yes. Simply leave out the feta or use a dairy-free feta alternative.

Q: How long does it keep?
A: Store the undressed salad components in airtight containers in the refrigerator for up to 3–4 days. Keep the dressing separate for the best texture.

Q: Is this salad gluten-free?
A: The basic ingredients are naturally gluten-free, but always check packaged ingredients such as mustard, dried fruit, seasonings, and cheese for gluten-containing additives or cross-contact.

Q: Can I make this lower-carb?
A: Yes. Reduce or omit the sweet potato and dried cranberries, use a low-sugar dressing, and increase the chicken, greens, feta, and non-starchy vegetables.

Q: Can I serve this warm?
A: Yes. Warm sliced chicken and freshly roasted sweet potatoes pair beautifully with the cool, crisp greens and apples.