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


Heat a skillet over medium heat and drizzle with olive oil.
Trim fat off chicken thighs, then place in a bowl with spices and olive oil and toss.
Set chicken on skillet and cook until crispy and golden on each side, about 10-15 minutes.
Once cooked, allow to set then slice into strips and set aside.
Preheat oven to 425*F and line a baking tray with parchment paper.
Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour.
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.
In a jar or blender, add ingredients for dressing and shake or blend until smooth, then set aside for later.
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

  • Clean Eating
  • Gluten Free
  • Paleo
  • Pescatarian
  • Whole30

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


Heat a skillet over medium heat and drizzle with olive oil.
Trim fat off chicken thighs, then place in a bowl with spices and olive oil and toss.
Set chicken on skillet and cook until crispy and golden on each side, about 10-15 minutes.
Once cooked, allow to set then slice into strips and set aside.
Preheat oven to 425*F and line a baking tray with parchment paper.
Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour.
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.
In a jar or blender, add ingredients for dressing and shake or blend until smooth, then set aside for later.
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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