whole30-harvest-chicken-salad- (2)

Whole30 Harvest Chicken Salad

Ingredients

Chicken

  • 4 chicken thighs boneless, skinless

  • 1 tbsp rosemary fresh, minced

  • 1 tbsp sage fresh, minced

  • 1 tsp garlic powder

  • 1 tbsp olive oil

  • salt to taste

  • pepper to taste


Sweet Potatoes

  • 1 large sweet potato

  • 2-3 tbsp olive oil

  • 1 tbsp arrowroot flour

  • 1 tbsp rosemary fresh, minced

  • 1 tsp himalayan pink salt

  • 1/2 tsp red pepper flakes


Dressing

  • 1/3 cup balsamic vinegar

  • 1/4 cup olive oil

  • 2 tbsp maple syrup substitute date sauce for Whole30

  • 1 tsp stone ground brown mustard

  • 1/4 tsp Himalayan pink salt

  • 1/4 tsp red pepper flakes optional


Salad

  • 4-6 cups spring mix lettuce

  • 4-6 cups baby arugula

  • 1 cup pomegranate seeds

  • 1/2 cup walnuts raw or toasted

  • 1/4 cup pumpkin seeds raw or toasted

  • 1 avocado

Cooking Instructions


  1. Heat a skillet over medium heat and drizzle with olive oil.

  2. Trim fat off chicken thighs, then place in a bowl with spices and olive oil and toss.

  3. Set chicken on skillet and cook until crispy and golden on each side, about 10-15 minutes.

  4. Once cooked, allow to set then slice into strips and set aside.

  5. Preheat oven to 425*F and line a baking tray with parchment paper.

  6. Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour.

  7. Spread out on a baking tray lined with parchemtn paper and bake on 425*F for about 30 minutes until golden. Once cooked, set aside for later.

  8. In a jar or blender, add ingredients for dressing and shake or blend until smooth, then set aside for later.

  9. In a large bowl or serving plate, layer greens, chicken strips, sweet potatoes, the rest of the salad toppings, and top with dressing before serving.

Photo from: https://paleoglutenfree.com/recipes/whole30-harvest-chicken-salad/

Whole30 Harvest Chicken Salad

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

Servings: 4

Calories: 812 Per Serving

Meal Type

Nutrition Facts

Calories: 812kcal | Carbohydrates: 46g | Protein: 31g | Fat: 59g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 807mg | Potassium: 687mg | Fiber: 10g | Sugar: 20g | Vitamin A: 12838IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 3mg

Applied Diet Types

Ingredients

Chicken

  • 4 chicken thighs boneless, skinless

  • 1 tbsp rosemary fresh, minced

  • 1 tbsp sage fresh, minced

  • 1 tsp garlic powder

  • 1 tbsp olive oil

  • salt to taste

  • pepper to taste


Sweet Potatoes

  • 1 large sweet potato

  • 2-3 tbsp olive oil

  • 1 tbsp arrowroot flour

  • 1 tbsp rosemary fresh, minced

  • 1 tsp himalayan pink salt

  • 1/2 tsp red pepper flakes


Dressing

  • 1/3 cup balsamic vinegar

  • 1/4 cup olive oil

  • 2 tbsp maple syrup substitute date sauce for Whole30

  • 1 tsp stone ground brown mustard

  • 1/4 tsp Himalayan pink salt

  • 1/4 tsp red pepper flakes optional


Salad

  • 4-6 cups spring mix lettuce

  • 4-6 cups baby arugula

  • 1 cup pomegranate seeds

  • 1/2 cup walnuts raw or toasted

  • 1/4 cup pumpkin seeds raw or toasted

  • 1 avocado

Cooking Instructions


  1. Heat a skillet over medium heat and drizzle with olive oil.

  2. Trim fat off chicken thighs, then place in a bowl with spices and olive oil and toss.

  3. Set chicken on skillet and cook until crispy and golden on each side, about 10-15 minutes.

  4. Once cooked, allow to set then slice into strips and set aside.

  5. Preheat oven to 425*F and line a baking tray with parchment paper.

  6. Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour.

  7. Spread out on a baking tray lined with parchemtn paper and bake on 425*F for about 30 minutes until golden. Once cooked, set aside for later.

  8. In a jar or blender, add ingredients for dressing and shake or blend until smooth, then set aside for later.

  9. In a large bowl or serving plate, layer greens, chicken strips, sweet potatoes, the rest of the salad toppings, and top with dressing before serving.

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