Whole30 Harvest Chicken Salad
Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep.
This salad is what dreams are made of!
When I think of eating salad for lunch, this is the one.
It’s got all the goods… and more!
I’m a major fan of everything avocado, raspberries, pom seeds, and that rosemary chicken. Yum!
And we haven’t even gotten to the fact that those sweet potatoes are good enough to eat like candy for dessert.
Yup, mmm hmm- sweet potatoes for dessert.
harvest salad doings
I have been testing out a new lighting set up in the kitchen today and let me tell you, trying to maneuver around our tiny two butt kitchen with four lighting units reaching to the ceiling is no easy feat!
I’m surprised we made it out of that shoot without any screaming and tempers flaring, but we managed to keep it chill and dance around all the equipment, singing Dancing Queen at the top of our lungs.
It was a good day.
And what made it even better was eating a feast size plate of this salad for lunch/dinner!
I have been meaning to make this salad for weeks, but every time I bought the ingredients; somehow, I devoured all the berries or arugula before I could assemble the salad.
Whoops!
Better late than never, though.
Pro tip for making crispy chicken: use a cast iron skillet to get that nice golden color!
This is the one I love and use on a daily basis.
Well, you’re pretty much ready to be a boss at making salads now, so let’s go cook!
Enjoy!
Ingredients
Chicken
- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
Sweet Potatoes
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
Dressing
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
Salad Fixings
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
Instructions
- Heat a skillet over medium heat and drizzle with olive oil. Trim fat off chicken thighs and rinse, then place in a bowl with spices and olive oil and toss. Set chicken on skillet and cook until crispy and golden on each side (they will be done when there is not pink left when cut open; takes about 10-15 minutes, depending on the size of chicken thighs). Once cooked, allow to set, then slice into strips and set aside.
- Preheat oven to 425F and line a baking tray with parchment paper. Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour. Spread out on a baking tray lined with parchment paper and bake on 425F for about 30 minutes until golden. Once cooked, set aside for later.
- In a jar or blender add ingredients for dressing and shake or blend until smooth, then set aside for later.
- In a large bowl or serving plate, layer greens, chicken strips, sweet potatoes, the rest of the salad fixings, and top with dressing before serving.
Nutrition
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It looks delicious! Is the nutrition facts per serving of total?
Hi Nicole, it’s for one large serving with dressing… it’s quite a large serving though!
I see avocados in the photo but not listed with the ingredients. Does the calorie count include avocado?
Yes, it does.
Do you have any recommendations of what I could use instead of balsamic? I can’t have grapes. Thanks
Hi Melissa, maybe apple cider vinegar or white rice vinegar?
My family jokes that the only reason I was brought unto this earth was to discover this recipe and bring it into the family fold. It’s seriously that good ?I never worry when making this for guests either, and it’s always a raving-hit! So thank you, thank you, thank you! QUESTION: Can you play the role of Netflix and recommend some of your other recipes we might like if we love this one?! Dying to try something new and fresh this week. Thank you!!
Thank you Brianna! So happy to hear you are enjoying the recipe. 🙂 Here are some other favorites: https://pgf.sfjserver.dev/recipes/turkey-sausage-meatballs-in-sage-cream-sauce/
https://pgf.sfjserver.dev/recipes/blackout-healthy-paleo-chocolate-cake/
https://pgf.sfjserver.dev/recipes/flourless-protein-brownies/
https://pgf.sfjserver.dev/recipes/perfect-whole30-blender-cauliflower-falafel-tahini-bowl/
https://pgf.sfjserver.dev/recipes/paleo-sweet-potato-gnocchi-in-spinach-cream-sauce/
Enjoy!
This is the best salad!!! I’ve made it several times for different family members, and the recurring comment is “this is the best salad I’ve had in my life.” Amazing recipe – I never would have combined these different ingredients, but it makes for literally the best salad. The salad is a full meal which is nice, and also looks really fancy and pretty for serving to guests! Thanks for the amazing recipe!
Thank you so much, great to hear Linds!
This was great! I added a handful of chopped fresh basil in with the greens and it was 10/10. Def will make again!
Great to hear! Thank you Gill!