Chicken Autumn Salad
with cranberries, toasted pecans, and maple ginger dressing
Prep & Cook Time: 25-35 min.
Difficulty Level: Easy
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk, Soy
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)
- 2 Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Red Delicious Apple
- 1½ oz. Shredded Red Cabbage
- 1 fl. oz. Seasoned Rice Vinegar
- ½ oz. Dried Cranberries
- 2 tsp. Chopped Ginger
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) gqRZYXqE
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 1/2 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 1/4” 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 1/4 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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