![['Close-up view of a vibrant Harvest Chicken Salad with diced sweet potatoes, cranberries, and walnuts.', 'Side perspective of a colorful salad featuring chicken, spinach, and apple, drizzled with creamy dressing.', 'Detailed shot of a hearty chicken salad, highlighting fresh ingredients like spinach, diced apples, and nuts.', 'Appetizing Harvest Chicken Salad served in a bowl, showcasing its colorful ingredients and dressing.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/harvest-chicken-salad_1_U1-2.webp)
Harvest Chicken Salad With Maple Dijon Dressing
A vibrant and nutritious salad combining roasted sweet potatoes, tender chicken, fresh greens, and a sweet-savory maple Dijon dressing.
Ingredients
Vegetables
- 2 teaspoons avocado oil (divided)
- 1 medium sweet potato (peeled and diced into 1-inch pieces (~2 cups))
- 1 small red onion (diced (~1 cup))
- 1 lb pounds raw chicken breast (cubed)
- 5 ounces fresh spinach (4 large handfuls)
- ½ cup dried cranberries
- 1 medium apple (diced (about 1 cup))
- ½ cup chopped walnuts or pecans (toasted)
Dressing
- ¼ cup mayo
- 3 tablespoons avocado oil
- 3 tablespoons pure maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Roast sweet potatoes and red onion with 1 teaspoon avocado oil, salt, and pepper for 15-18 minutes.
- Cook chicken in a skillet with remaining 1 teaspoon avocado oil until internal temperature reaches 165°F (74°C), about 3-4 minutes per side.
- Whisk dressing ingredients in a small bowl until combined. Toss spinach, cranberries, apple, and nuts in a large bowl. Add cooked chicken and roasted vegetables, then drizzle with dressing and toss gently.
Notes
Serve immediately or store leftovers in an airtight container for up to 3 days.