- Preparation time
- 60 mins
- Cooking time
- 60 mins
- Difficulty
- Easy Recipes
- Serves
- 4 people
- Dinner
- April 28, 2016
Paleo Gluten-Free Apple Pecan Chicken Salad.
Sweet and savory flavors combine in this crisp fall salad perfect for lunch or a light dinner.
PrintPaleo Gluten-Free Apple Pecan Chicken Salad
Ingredients
Scale
Vinaigrette
- 2 tablespoons finely chopped shallot
- 2 tablespoons cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
Salad
- 1 sweet potato, peeled, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 medium green apple, cored and julienned
- 6 cups packed mixed greens
- 1 1/2 cups shredded cooked chicken breast
- 1/2 cup pecan halves, toasted
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat oven to 400°F. In medium bowl, beat Vinaigrette ingredients; set aside.
- On ungreased cookie sheet, toss sweet potato in 1 tablespoon olive oil and 1/4 teaspoon salt. Roast 20 to 25 minutes or until potatoes are caramelized and can be easily pierced with a skewer. Cool 15 minutes.
- Toss apple in vinaigrette. Using slotted spoon, transfer apples to small bowl. Reserve vinaigrette in bowl.
- Just before serving, toss mixed greens in vinaigrette, and divide among 4 plates. Top with sweet potatoes, chicken, apple and pecans. Grind or sprinkle pepper over each serving.
