harvest chicken salad

Im know I've said this before, but I love a quick, easy recipe that leaves me full and satisfied. And man, does this chicken salad do that.

I adapted the recipe from the blog Real Food, Whole Life. Once you've cooked the chicken, it's just assembling ingredients. You can serve it over your choice of greens (I like arugula) or eat it straight like I have this week.

Harvest Chicken Salad 

adapted from Real Food, Whole Life

2 lb chicken breast

2 cloves minced garlic

kosher salt

black pepper

chopped rosemary

1 tbsp olive oil

2/3 cup chopped celery

2/3 cup walnuts

1-2 diced apples

1/3 cup dried cranberries

Dressing

Whisk together:

1 tbsp olive oil

3 tbsp white wine vinegar

1 tsp honey

1 tbsp whole grain mustard

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Preheat oven to 350. Place chicken breast in a roasting dish and rub 1 tbsp of olive onto the chicken. Sprinkle salt, pepper, garlic, and rosemary onto the chicken, coating both sides. Cook for 30-40 minutes depending on thickness of chicken, until done. When cooked, allow to cool and then shred or cut into pieces. Add to a mixing bowl, and add the chopped celery, walnuts, cranberries, and apple, and mix together. Pour dressing over, mix, and serve. Makes about 4 servings.