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Paleo Gluten-Free Apple Pecan Chicken Salad

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Ingredients

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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

  1. Heat oven to 400°F. In medium bowl, beat Vinaigrette ingredients; set aside.
  2. 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.
  3. Toss apple in vinaigrette. Using slotted spoon, transfer apples to small bowl. Reserve vinaigrette in bowl.
  4. 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.

Find it online: https://legenrecipes.com/recipe/paleo-gluten-free-apple-pecan-chicken-salad/