Autumn Harvest Chick'n Salad with Maple Dijon Vinaigrette
Recipe:
Autumn Harvest Chick’n Salad with Maple Dijon Vinaigrette
Serves: 4 people
Prep Time: 15 min
Cooking: 40 min
Recipe By: Elizabeth Varga
Ingredients
1 package of Abbot’s Butcher Chopped Chick’n
1 medium sweet potato, sliced into wedges
5 small shallots, halved
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons extra virgin olive oil, divided
5 ounces baby spinach
1 bartlett pear, sliced
½ cup pomegranate arils
For the maple dijon dressing
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons maple syrup
1 teaspoon kosher salt
1/4 teaspoon black pepper
Description
Celebrate the flavors of fall with this bountiful salad. Our juicy, protein-packed Chick'n and nutrient-dense sweet potato transform this light spinach salad into a craveable meal. Bright and tart pomegranate seeds add a pop of color and antioxidants to strengthen your immune system, reduce inflammation, and support a healthy heart.
Method
Preheat the oven to 400°F.
Place the sweet potatoes and shallots on a baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Bake for 40 minutes, until golden brown.
Use the remaining tablespoon of olive oil to cook the Abbot’s Butcher Chopped Chick’n according to the package instructions.
In a small bowl whisk together the dressing ingredients.
When the sweet potatoes and shallots are cooked, assemble the salad. Place a bed of spinach on a large platter. Top with the sweet potatoes and shallots, arrange the sliced pears evenly across the salad, then add the Chick’n and sprinkle on the pomegranate arils. Drizzle with dressing and serve immediately.