Thursday, May 12

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

Whisk together:
1 tbsp olive oil
3 tbsp white wine vinegar
1 tsp honey
1 tbsp whole grain mustard


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.



Blogger Ashley Greenwell said...

I loveeee a good healthy chicken salad recipe!

Blogger Rachel {Love This Life} said...

You should definitely try this one out! Hope you are doing great!!

Blogger Sarah said...

That salad looks delicious! I definitely have to give it a try once I head home from college!

XO, Sarah | |

Blogger Rachel {Love This Life} said...

Definitely do! It's so easy and is a great make-ahead meal! Thanks for stopping by!


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