Harvest Chicken Salad
This vibrant salad combines tender chicken, crunchy walnuts, and sweet apple bits atop a fresh bed of arugula and spinach. Perfect for a light lunch or dinner, this dish is both refreshing and satisfying.
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.