Rustic Autumn Chicken Salad

Name: Rustic Autumn Chicken Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 medium sweet potatoes, peeled and diced; ¼ teaspoon ground cinnamon; 2 boneless, skinless chicken breasts (about 7 ounces, or 200 g, each); 1 teaspoon garlic powder; ⅓ cup (80 ml) extra-virgin olive oil; ¼ cup (60 ml) apple cider vinegar; 2 tablespoons (40 g) pure maple syrup; 2 tablespoons (22 g) Dijon mustard; 1 or 2 cloves garlic, minced; 8 cups (240 g) mixed greens (arugula, spinach, or kale); 8 cups (240 g) mixed greens (arugula, spinach, or kale); 8 cups (240 g) mixed greens (arugula, spinach, or kale); 8 cups (240 g) mixed greens (arugula, spinach, or kale); Salt and pepper, to taste; Salt and pepper, to taste; 1 medium carrot, shredded; ½ English cucumber, sliced; ½ cup (75 g) grape tomatoes, halved; ¼ red onion, thinly sliced; 1 medium Fuji or Honeycrisp apple, diced; 1 avocado, peeled, pitted, and sliced; ¼ cup (30 g) toasted pecans, chopped (optional); 1 tablespoon (4 g) fresh parsley, finely chopped

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

With bold colors, balanced textures, and a blend of sweet, savory, and tangy flavors, this salad captures the essence of fall in a single, flavorful bowl.

Ingredients

For the Potatoes

2 medium sweet potatoes, peeled and diced
1 tablespoon (15 ml) extra-virgin olive oil

Gluten-free
Autumn

Method

Roast the Potatoes

Preheat the oven to 400°F (200°C). Toss the sweet potatoes with the olive oil, cinnamon, salt, and pepper. Spread them evenly on a parchment-lined baking sheet.