Fall Harvest Salad

Perfect for the nights you want a salad for dinner, but also want it to taste restaurant quality good & satisfying.

What to grab:

  • Chicken breast

  • Kale (or another green of choice)

  • Chickpeas

  • Manchego cheese, chopped (or another cheese of choice)

  • Dates, chopped

  • Apple, chopped

  • Olive oil

  • Lemon

  • Balsamic vinegar

  • Dijon mustard

  • Garlic powder

  • Paprika

  • Salt

  • Pepper

  • Oregano

What to do:

  • Start with making the chicken. I make this marinade (but you can also just buy a rotisserie chicken or cook the chicken any way you like): chicken breast (cut thin), dijon mustard, lemon juice, olive oil, garlic powder, salt and pepper. Let it sit in the fridge for 1-2 hours (no longer because the lemon juice!).

    • To cook chicken, I use a grill pan. Medium high heat. ~5 minutes per side or until done (will depend on the thickness).

  • While the chicken is cooking, get the chickpeas ready! Preheat the oven to 400F. Drain and rinse a can of chickpeas. On a sheet pan, mix the chickpeas with a splash of olive oil and any spices of your choice (I like garlic powder, paprika, oregano, salt / pepper). Place in the oven and roast for ~15 minutes or until crispy.

  • While the chickpeas and chicken are cooking, prep the salad! In a large bowl, mix together the kale, cheese, dates and apple.

    • Note: If using kale, it is best to first massage the kale with a bit of olive oil + lemon juice and then add everything else.

  • To make the dressing, mix together. I use ~3 tbsp balsamic vinegar, 1 tbsp dijon mustard and 5 tbsp olive oil. Add salt / pepper.

  • Once the chicken is cooked, cut it into slices or bite sized pieces. Add the warm chickpeas to the salad, mix in the dressing (probably do not need all of this but depends on how much you are making!) and top with chicken.

  • Enjoy! xx