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Orchard Chicken Spinach Salad
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Orchard Chicken Spinach Salad

Orchard Chicken Spinach Salad

with Roasted Sweet Potato, Apple & Toasted Pecans

Step aside, side salad—this bed of spinach is the perfect setting for a main dish. 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:
Seasonal
Calorie Smart
Carb Smart
Allergens:
Eggs
Tree Nuts

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

Total Time25 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Cutlets

1 unit

Sweet Potatoes

1 tablespoon

Sweet and Smoky BBQ Seasoning

5 ounce

Spinach

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

1 unit

Apple

½ ounce

Pecans

(Contains Tree Nuts)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories530 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate40 g
Sugar19 g
Dietary Fiber7 g
Protein36 g
Cholesterol110 mg
Sodium340 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

Baking Sheet
Medium Pan
Paper Towel
Large Bowl

Instructions

Roast Sweet Potato
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.

Prep Apple & Toast Pecans
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.

Cook Chicken
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.

Finish & Serve
4

• In a large bowl, toss spinach, 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.

Chicken is fully cooked when internal temperature reaches 165°.