Chicken Autumn Salad

with cranberries, toasted pecans, and maple ginger dressing

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Soy, Tree Nuts

Calories Conscious
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 you!
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.

In Your Box (serves 2)

  • 1 Romaine Heart
  • 1 Red Delicious Apple
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ¾ oz. Pecan Halves
  • 1 fl. oz. Seasoned Rice Vinegar
  • 2 tsp. Chopped Ginger
  • Info
    1⅖ fl. oz. Breakfast Syrup
  • 1½ oz. Shredded Red Cabbage
  • ½ oz. Dried Cranberries
  • Info
    1 oz. Goat Cheese Crumbles

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.

  • Nutrition (per serving)

  • Calories
    491
  • Carbohydrates
    46g
  • Fat
    15g
  • Protein
    43g
  • Sodium
    802mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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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