whole30-harvest-chicken-salad- (2)

Whole30 Harvest Chicken Salad

Whole30 Harvest Chicken Salad

You'll never say salads are boring again after trying this one packed with healthy ingredients!


  • 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


  • 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)


  • 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
  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/