You know those perfect Sundays, when the sun is shining just right and you have that little extra time to whip up something special in the kitchen? That’s exactly when I discovered the magic of my Harvest Chicken Salad. I remember opening the fridge, looking for inspiration, and there it was—a beautiful array of fresh ingredients just waiting to be transformed into something delicious. This salad has become a staple in our home, not just because it’s easy to make, but because it’s packed with delightful flavors and textures.
The combination of tender chicken, crunchy walnuts, and sweet apples creates a symphony of taste that dances on your palate. It’s a dish that feels like a hug in a bowl, perfect for a lively lunch or a refreshing dinner. My family has always loved meals that bring everyone to the table, and this salad does just that. It’s amazing how food can create memories and traditions. Every time I make this salad, I’m reminded of that sunny afternoon and the joy of experimenting in the kitchen.
What I love most about this Harvest Chicken Salad is how versatile it is. Whether you’re a seasoned chef or a kitchen novice, you can bring this dish to life with ease. The ingredients are all about simplicity and freshness, and the dressing, well, it’s the cherry on top. With a zesty lemon and mustard vinaigrette, it pulls all the flavors together beautifully. So why not gather your loved ones and share a meal that’s bound to become a family favorite? Let’s dive into how you can recreate this delicious experience right in your own home.
How to Make Harvest Chicken Salad
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Ingredients:
- 4 cups arugula and spinach blend
- 4 boneless chicken breasts (4 oz each)
- Kosher salt and pepper to taste
- 1 medium green apple, cored and diced
- 1/4 cup dried cranberries
- 1 clove garlic, minced
- 1 tablespoon avocado oil
- 1/4 cup walnuts
- 2 teaspoons ghee
- 1/2 cup light olive oil
- 1/4 cup fresh lemon juice
- Zest from 1 lemon
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons honey or agave
Directions:
- Warm up a large cast-iron skillet over medium heat and add the avocado oil. Season the chicken breasts on both sides with salt and pepper. Place the chicken in the skillet, cooking each side for about 6-7 minutes until thoroughly cooked, reaching an internal temperature of 165°F. Remove from heat and let them rest for 5 minutes before slicing.
- In a small skillet, melt the ghee over medium-low heat. Add walnuts with a sprinkle of salt, stirring to coat. Arrange in a single layer and cook, stirring occasionally, for about 6 minutes. Keep an eye to avoid burning!
- In a large bowl, layer the arugula and spinach blend. Top with the toasted walnuts, dried cranberries, sliced chicken, and diced apples.
- For the dressing, combine all the ingredients in a mason jar. Use an immersion blender to mix everything for about 30 seconds until smooth. If you don’t have one, a regular blender works just as well. Store the dressing in the fridge, remembering to shake before using.
No Apples? Try These Alternatives
If you find yourself without a green apple, no worries! You can easily swap it with a pear for a similar sweet and juicy crunch. Red apples or even grapes can also work well, adding their unique flavor to this salad. If you’re aiming for a more savory twist, try using sliced cucumbers instead.
How to Store This Salad Leftover
To keep your salad fresh, store the greens and toppings separately from the dressing. Place the salad ingredients in airtight containers and refrigerate for up to 2 days. The dressing can be stored in a sealed jar in the fridge for up to a week. Ensure to shake the dressing well before using it after storing.
Perfect Pairings for Harvest Chicken Salad
This salad pairs beautifully with a crisp white wine like Sauvignon Blanc. If you’re serving it as a main course, consider adding a side of crusty whole-grain bread or a bowl of creamy tomato soup. For a garnish, sprinkle some extra walnuts or a handful of pomegranate seeds to enhance its visual appeal.
Mastering the Art of Harvest Chicken Salad
To get the most flavor from your chicken, make sure it’s well-seasoned and cooked to the right temperature. Always let your chicken rest before slicing to keep it juicy. Toasting the walnuts is key to bringing out their nutty aroma. When making the dressing, balance the acidity and sweetness to taste for a perfect finish.
Seasonal Twists for Harvest Chicken Salad
In the spring, swap the dried cranberries for fresh strawberries or blueberries. Summer calls for ripe peaches or nectarines. During autumn, you might enjoy adding roasted butternut squash. In winter, consider incorporating citrus segments like oranges or grapefruits to brighten up the salad.
Can I use a different type of salad greens?
Absolutely! Feel free to use any mix of salad greens you have on hand. Romaine, kale, or even a spring mix would work well in this salad. The key is to choose greens that you enjoy eating raw and that have a nice crisp texture to complement the other ingredients.
What can I do if I don’t have Dijon mustard?
If you’re out of Dijon mustard, yellow mustard can be a handy substitute. You might also try using a bit of whole-grain mustard for added texture. If you prefer a milder flavor, a small amount of mayonnaise can provide a creamy alternative.
How do I know when the chicken is fully cooked?
The best way to ensure your chicken is fully cooked is to use a meat thermometer. Insert it into the thickest part of the breast; it should read 165°F. If you don’t have a thermometer, slice into the chicken to make sure it’s no longer pink inside and the juices run clear.
Is there a vegan option for this salad?
To make a vegan version, substitute the chicken with grilled tofu or chickpeas for a plant-based protein. Use maple syrup instead of honey in the dressing, and replace the ghee with coconut oil for toasting the walnuts. The result is equally delicious and satisfying.
Can I prepare the salad in advance?
Yes, you can prepare most elements of the salad in advance. Cook and slice the chicken, toast the walnuts, and make the dressing ahead of time. Store them separately in the fridge. Assemble the salad just before serving to ensure it stays fresh and crisp.
Is this salad gluten-free?
Indeed, this Harvest Chicken Salad is naturally gluten-free, making it a great choice for those with gluten sensitivities or celiac disease. Just double-check all the labels on your ingredients, such as the mustard and apple cider vinegar, to ensure they haven’t been processed with gluten-containing additives.
Harvest Chicken Salad
Equipment
- cast iron skillet
- mason jar or blender
Ingredients
- 4 cups arugula and spinach blend
- 4 boneless chicken breasts (4 oz each) chicken breasts
- 1 medium green apple cored and diced
- 1/4 cup dried cranberries
- 1 clove garlic minced
- 1 tablespoon avocado oil
- 1/4 cup walnuts
- 2 teaspoons ghee
- 1/2 cup light olive oil
- 1/4 cup fresh lemon juice
- 1 lemon zest
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons honey or agave
Instructions
For the Chicken:
- Preheat a large cast-iron skillet over medium heat and add avocado oil. Season the chicken on both sides with salt and pepper, then place them in the skillet. Sear the chicken for 6-7 minutes on each side until cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.
For the Walnuts:
- In a separate skillet, melt ghee over medium-low heat. Add walnuts with a pinch of salt and stir to coat. Spread them out evenly and toast for about 6 minutes, stirring occasionally. Watch closely to prevent burning.
For the Salad Assembly:
- In a large bowl, layer the arugula and spinach mix. Top with the toasted walnuts, dried cranberries, sliced chicken, and diced apples.
For the Dressing:
- In a wide-mouth mason jar, combine all dressing ingredients. Use an immersion blender to mix until smooth. If you don't have one, a regular blender will work as well. Store any leftover dressing in the refrigerator for up to a week; shake before using.
