Whole30 Harvest Chicken Salad
You'll never say salads are boring again after trying this one packed with healthy 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
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/