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Orchard Chicken Salad

Orchard Chicken Salad

with Roasted Sweet Potato, Apple & Toasted Pecans

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Step aside, side salad—these mixed greens are main dish material. Hearty elements like BBQ-spiced chicken, toasted pecans, and tender roasted sweet potato are balanced by a tangy honey Dijon dressing and crisp, sweet bites of fresh apple for a light, yet super-satisfying, bowl. Now, what if we told you that could all be on your table in just 25 minutes? Talk about a dinner dream come true!

Tags:Calorie SmartCarb Smart
Allergens:EggsTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Chicken Cutlets

1 unit

Sweet Potato

1 tablespoon

Sweet and Smoky BBQ Seasoning

2 ounce

Mixed Greens

1.5 ounce

Honey Dijon Dressing

(ContainsEggs)

1 unit

Apple

½ ounce

Pecans

(ContainsTree Nuts)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories510 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate38 g
Sugar19 g
Dietary Fiber6 g
Protein33 g
Cholesterol110 mg
Sodium260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. (TIP: Feel free to peel first if you like.) Toss on a baking sheet with a large drizzle of olive oil, 1 tsp BBQ Seasoning (2 tsp for 4 servings), and a pinch of salt and pepper. (You’ll use the rest of the BBQ Seasoning later.) • Roast on middle rack, tossing halfway through, until tender and lightly browned, 20-25 minutes. Let cool at least 5 minutes after removing from oven.

2

• While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles. • Place pecans in a medium, preferably nonstick, pan over medium heat. Toast, shaking pan frequently, until fragrant, 2-3 minutes. • Turn off heat; remove pecans from pan.

3

• Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for pecans over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board.

4

• In a large bowl, toss mixed greens, apple, and roasted sweet potato with Honey Dijon Dressing to taste. Season with salt and pepper. • Slice chicken crosswise. • Divide salad between bowls and top with sliced chicken. Garnish with toasted pecans and serve.