The air is getting a bit crisp around here, and our tendency to gravitate toward heartier fare isn’t far behind. This is a great lunch or dinner option when you want to fill up but don’t necessarily want to feel like you’re indulging in some unnecessary calories. 😉 I just love the crunch of the apples alongside the tenderness of the chicken in this salad, plus it’s packed with add ins to keep your tummy happy but not stuffed. I even really enjoy the dressing and I’m not a fan of balsamic vinegar on a normal basis! It’s also just a really beautiful dish full of fall colors and flavors… Can’t beat it. Give this a try next time you need a quick, satisfying meal.
- 1 boneless, skinless chicken breast
- 3 cups salad greens of your choice
- 1/2 cup quinoa, rinsed, drained, and cooked
- 1-2 medium apples, cut into chunks
- 1 tbsp pepitas or sunflower seed kernels (whichever you have on hand)
- 1/4 cup walnuts, chopped
- Sprinkle of crumbled goat cheese
- Herbs de Provence
For the dressing:
- 1 tsp shallot, minced
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- Pinch of salt and black pepper
Season your chicken breast with the salt, pepper, and Herbs de Provence. Inhale those herbs, because mmmmm…
Then dice into cubes. Add a splash of olive oil and a pat of butter to a medium skillet over medium-high heat, then add chicken to the pan. Cook until well-browned, then remove to a plate and set aside to cool slightly.
While your chicken is cooking, rinse your lettuce and chop your shallot, apples, and walnuts. Now would also be a good time to throw your quinoa in the microwave (according to package directions) if you haven’t cooked it already.
Be on the lookout for small children swiping your produce mid-prep… Cute little stinker.
Combine dressing ingredients in a squirt bottle and shake well. Add greens to salad bowl or individual plates, then top with quinoa, apples, chicken, nuts, and cheese. Top with a spray of dressing and enjoy!
Adapted slightly from Life Made Simple.