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Harvest Chicken Salad

Harvest Chicken Salad is a Whole30-friendly salad that features the warm, sweet and satisfying flavors of fall.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2 servings 1x
  • Category: Salad | Whole30


For the Salad:

  • 1/21 Tbsp. olive or avocado oil
  • 1 medium sweet potato, peeled and cubed (about 2 cups; may substitute butternut squash)
  • ½ small red onion, thinly sliced
  • Sea salt & pepper to taste
  • 5 oz. bag of fresh spinach or mixed greens
  • ¼ cup dried cranberries (Made in Nature)
  • 1pear or apple, thinly sliced
  • ¼ cup pecans or walnuts, chopped & toasted if desired
  • 1/4 cup crumbled feta or soft goat cheese (OMIT for Whole30)
  • 810 oz. sliced chicken breast, grilled or baked

For the Citrus Vinaigrette (makes ~10 servings):

  • 1 orange, juiced (~1/3 cup)
  • ½ lemon, juiced
  • 1 tsp. orange zest
  • 1½ tsp. fresh thyme (or ½ tsp. dried thyme)
  • 1 tsp. dijon mustard (whole30 compliant) or yellow mustard
  • 3 garlic cloves, minced (or 1 Tbsp. finely minced shallots)
  • Sea salt and pepper to taste
  • ⅔ cup olive or avocado oil


  1. Preheat oven to 400℉.
  2. Place sweet potato cubes and sliced onions on a large rimmed baking sheet. Toss with oil. Bake 20-25 minutes, stirring once or twice, or until tender and slightly caramelized. Remove from oven, season to taste with sea salt and pepper and allow to cool slightly.
  3. While the sweet potatoes and onions are roasting prepare vinaigrette. For the vinaigrette add ingredients in a small food processor or blender and blend until well combined. May also whisk ingredients together.
  4. Divide the salad ingredients amongst two plates or salad bowls.
  5. Toss gently with vinaigrette just before serving.


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  • Serving Size: 1 salad with serv. dressing
  • Calories: 453
  • Sugar: 21 g
  • Sodium: 350 mg
  • Fat: 21 g
  • Carbohydrates: 40 g
  • Fiber: 7 g
  • Protein: 29 g