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Chicken Harvest Salad Recipe (with Video)

Not pescatarian, Not vegetarian, American

Discover our Chicken Harvest Salad Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 20min


- 5.5 lb Sweet potatoes
- 2 Tbs Avocado oil
- 0.75 tsp fine sea salt, plus more to taste
- 0.5 tsp Cumin
- 0.5 tsp Paprika
- 5 oz leafy greens
- 5.5 lb Boneless skinless chicken breasts, cooked and cut into 1/2" cubes
- 1 apple
- 0.5 cup pecans
- 6 Green onions, (scallions), trimmed and thinly sliced
- Tahini Date Dressing
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1. First, roast the sweet potatoes: heat the oven to 425°.
2. Line a baking sheet with parchment paper.
3. Trim off the dried ends of the sweet potatoes, then cut them into roughly 1/2" pieces. Add them to the baking sheet and toss with the oil, salt, cumin and paprika until evenly coated.
4. Roast until tender, about 20-25 minutes. Let cool.
5. Core and chop the apple into 1/2" pieces. (You don't want to do this too far in advance or the apple will brown.)
6. Add the greens, chicken, apple, pecans and scallions and cooled sweet potatoes to a large bowl.
7. Drizzle the dressing over the ingredients and give everything a good toss. You'll need about 1/2 cup of dressing to start with.
8. Taste and add more salt or dressing, if necessary.

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