Name:

HF Orchard Chicken Salad

Description

With Roasted Sweet Potato, Apple, & Toasted Pecans

Serves 2 or 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Calories: 510

Ingredients
10 oz Chicken Cutlets (20 oz for 4 servings)
1 Sweet Potato (2 for 4)
1 TBSP Sweet and Smoky BBQ Seasoning (2TBSP for 4)
2 oz Mixed Greens (4 oz for 4)
1.5 oz Honey Dijon Dressing (3 oz for 4)
1 Apple (2 for 4)
1/2 oz Pecans (1 oz for 4)

Instructions
1. Roast Sweet Potato
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potato into 1/2 in pieces. Toss on a baking sheet with a large drizzle of olive oil, 1 tsp BBQ Seasoning (2 tsp for 4), and a pinch of salt and pepper.
Roast on middle rack, tossing halfway through, until tender and lightly browned, 20-25 minutes. Let cool at least 5 minutes after removing from oven.
2. Prep Apple & Toast Pecans
While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles.
Place pecans in a medium, preferably nonstick, pan over medium heat. Toast, shaking pan freqyently, until fragrant, 2-3 minutes.
Turn off heat; remove pecans from pan.
3. Cook Chicken
Pat chicken dry with paper towels; season all over with remaining BBQ seasoning, salt, and pepper.
Heat a drizzle of oil in pan used for pecans over medium heat. Add chicken and ook until browned anc ooked through, 4-6 minutes per side.
Turn off heat; transfer to a cutting board.
4. Finish & Serve
In a large bowl, toss mixed greens, apple, and roasted sweet potato with Honey Dijon Dressing to taste. Season with salt and pepper.
Slice chicken crosswise
Divide salad between bowls and top with sliced chicken. Garnish with toasted pecans and serve.

Length

30

Calories

510

Servings

2

Date Created

Created By

Jade Smidt

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