Fall Harvest Salad



  • 1 lb cooked chicken, sliced
  • 6-8 cups mixed greens
  • 1 large apple, diced
  • 1/3 cup pepitas, sunflower seeds, or roasted pecans
  • 1/4 cup crumbled goat cheese
  • 1/4 cup balsamic vinaigrette dressing
  • 1/4 cup sliced red onion
  • 1/2 cup Roasted butternut squash or sweet potato chunks (optional)
  • 1/4 cup Roasted curry cauliflower (optional)
  • Dried apple chips, no sugar added (optional)


  1. Warm your chicken if using leftovers. Otherwise, cook your chicken however you prefer and let it rest for 5 minutes. Then slice it into bite-sized pieces.
  2. While the chicken is cooking, prepare the salad. Wash and dry the mixed greens and place them in a large salad bowl. Add the sliced apple, nuts or seeds, crumbled goat cheese, and any optional add-ins.
  3. Add the sliced chicken to the salad bowl. Placing the warm chicken over the goat cheese makes it melty and wonderful.
  4. Drizzle the balsamic vinaigrette dressing over the salad, and toss everything together until the dressing is evenly distributed.


  • Easy Roast Chicken breast:
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper on both sides.
  3. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side, until browned.
  4. Transfer the chicken breasts to a baking dish and bake in the oven for 20-25 minutes, or until cooked through.


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