with cranberries, toasted pecans, and maple ginger dressing
Prep & Cook Time:25-35 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
When the air turns crisp and playoff baseball is on TV, you know that fall has arrived. Now it arrives to your doorstep with this autumn salad that captures the flavors of our favorite eating season. Tender chicken breast is served alongside a salad packed with autumnal goodness like fresh apple, dried cranberries, creamy goat cheese, and a sweet-hot maple ginger dressing. All these flavors marry together beautifully for a low-cal, low-carb salad that's right in step with the season.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Hold romaine head at root end and chop coarsely. Core apple and cut into thin slices. Rinse chicken, pat dry and season both sides with ½ tsp. salt and a pinch of pepper.
Cook the Chicken
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned on both sides and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Transfer to cutting board and rest 5 minutes. Cut chicken into ¼” slices, if desired. Wipe pan clean and reserve. While chicken is resting, toast pecans.
Toast the Pecans
Return pan used to cook chicken to medium heat. Add pecans to hot pan and swirl gently until nuts are toasted and aromatic, 2-3 minutes. Remove from pan and set aside.
Make the Dressing
Whisk seasoned rice vinegar, ginger, 1 Tbsp. breakfast syrup, and 2 Tbsp. olive oil together in a medium mixing bowl. Season with ¼ tsp. salt and a pinch of pepper. Taste, and add more breakfast syrup if more sweetness is desired.
Toss the Salad
Add chopped romaine, red cabbage, dried cranberries, and goat cheese (breaking it up with your hands if needed) over bowl with dressing, and toss gently. Taste, and season with a pinch of salt and pepper if desired.
Plate the Dish
Place salad in a shallow bowl and arrange toasted pecans and apples over lettuce. Top with chicken and a pinch of pepper.
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