Chopped Harvest Chicken Salad with Apple Cider – Fresh, Hearty & Healthy Fall Meal

Chopped Harvest Chicken Salad with Apple Cider

This Chopped Harvest Chicken Salad with Apple Cider is a vibrant, flavor-packed bowl full of fall favorites — juicy apples, roasted sweet potatoes, crunchy pecans, and massaged kale, all tossed in a tangy apple cider vinaigrette. It’s the perfect balance of sweet, savory, and zesty, making it a go-to for Fall Salad Recipes Autumn and meal prep lovers alike. Gluten-free, dairy-free, and bursting with seasonal color, this hearty salad works beautifully as a main course or a Thanksgiving Salad Recipe side!

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 6 | Calories: 397 kcal

Ingredients

Lemon Thyme Chicken

• 24 oz chicken breast, sliced thin
• 1 tbsp lemon juice
• 1 ½ tsp lemon zest
• ½ tsp garlic powder
• ½ tsp dried thyme
• ½ tsp dried oregano (optional)
• ½ tsp black pepper
• ½ tsp salt (optional)

Kale Salad

• 24 oz sweet potato, peeled and cubed
• 6 cups kale, stems removed and leaves chopped
• 3 cups chopped apple
• 6 tbsp pecans, chopped
• 6 tbsp red onion, thinly sliced (optional)

Cider Dressing

• ¼ cup orange juice (or apple juice)
• 3 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp minced garlic (or ⅜ tsp garlic powder)
• 1 tsp Dijon mustard
• ½ tsp dried thyme
• ¼ tsp black pepper
• ¼ tsp sea salt

Step-by-Step Instructions

1.Roast the sweet potatoes:
Preheat oven to 425°F. Spread sweet potato chunks on a baking sheet, sprinkle with garlic powder and salt, and lightly coat with cooking spray. Roast for 30–40 minutes, until tender and caramelized on the edges.

2.Season the chicken:
In a bowl, combine lemon juice, lemon zest, garlic powder, thyme, oregano, salt, and pepper. Add the chicken, tossing to coat, and let it marinate for about 20 minutes while the sweet potatoes roast.

3.Cook the chicken:
In a skillet over medium-high heat, cook the marinated chicken for 5–6 minutes per side until golden and fully cooked through. Remove from heat and set aside to cool slightly before slicing.

4.Make the apple cider dressing:
Add all dressing ingredients to a mason jar or small bowl. Shake or whisk until smooth and emulsified. Set aside.

5.Prepare the salad base:
In a large bowl, massage chopped kale with a drizzle of olive oil or lemon juice until slightly softened. Add the cooled sweet potatoes, apples, pecans, and onions.

6.Assemble and toss:
Top with sliced chicken and drizzle with apple cider dressing. Toss gently until evenly coated and serve immediately or divide into meal prep containers for healthy lunches throughout the week!

Pro Tip: Add dried cranberries or feta cheese for a sweet or creamy twist!

Pro Tips

• Meal prep magic: This salad keeps well in the fridge for up to 5 days just store the dressing separately and drizzle before serving.
• Add crunch: Try toasted pumpkin seeds or almonds instead of pecans for texture.
• Make it vegetarian: Skip the chicken and add chickpeas or quinoa for plant-based protein.
• Holiday-ready: A gorgeous Fall Harvest Salad that doubles as a festive Thanksgiving Salad Recipe!

Nutrition Info (Per Serving)

Disclaimer: Nutrition information is estimated and may vary depending on ingredients and portion size.

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Conclusion – Colorful, Crunchy & Comforting

This Chopped Harvest Chicken Salad with Apple Cider is the ultimate fall salad fresh, filling, and full of flavor. With juicy chicken, caramelized sweet potatoes, crisp apples, and a tangy cider dressing, it’s both satisfying and nutritious. Whether you’re prepping lunches or serving it at a holiday table, this Fall Salad Recipe Autumn is a guaranteed crowd-pleaser that celebrates all the best seasonal ingredients.

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