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Harvest Chicken Salad square | 2 Cookin Mamas

HARVEST CHICKEN SALAD with APPLE CIDER VINAIGRETTE & ROSEMARY PECANS

Harvest Chicken Salad screams fall! Chicken cooked in apple cider, tossed with apples, cranberries & pecans then drizzled with apple cider vinaigrette.
Course Salad
Cuisine American
Keywords apple cider vinaigrette, chicken, fall recipe, healthy salad, lunch, recipe, rosemary pecans, salad
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 653 kcal
Author Linda Warren

Ingredients

  • 2 Tablespoons butter
  • 1 1/2 cup pecans
  • 1 teaspoon salt
  • 2 Tablespoons fresh rosemary, chopped
  • 2 Tablespoons olive oil
  • 4 chicken breasts
  • 4 fresh thyme sprigs, chopped
  • 2 cups apple cider
  • 1 Tablespoon sugar or honey
  • 2-3 apples, cored & chopped
  • 1 cup celery, chopped
  • 1/2 cup dried cranberries
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon lemon pepper
  • 6 cups Fresh greens
  • Bacon, cooked & chopped (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Using a large cookie sheet, set butter on pan and place in oven. Let butter melt as oven preheats.
  3. Take cookie sheet out of oven and stir in nuts & rosemary. Sprinkle with salt.
  4. Bake 8-10 minutes. Remove from oven, stir and set aside. This makes about 8 servings of nuts so you will have some left over. 

  5. While nuts are baking, heat oil in a large skillet. Season chicken breasts and place in hot pan, searing about 5-6 minutes per side. You want it the outside to be golden brown.
  6. Add thyme sprigs and continue to cook for 2 minutes.
  7. Pour in apple cider and bring to boil. Turn down heat and simmer for about 20 minutes or until chicken breasts are cooked through.
  8. Remove chicken to plate and cover with foil.
  9. Turn the heat back to medium high and boil cider until it is reduced by half, about 15 minutes. Stir in sugar or honey. Set aside and let cool.
  10. To assemble salad:
  11. Shred chicken and mix with chopped apples, celery, cranberries, rosemary and greens. Season with salt and pepper.
  12. Toss with half of the apple cider mixture. Top with some of the rosemary pecans and chopped bacon, if desired.
  13. Serve with remaining apple cider vinaigrette on side.
Nutrition Facts
HARVEST CHICKEN SALAD with APPLE CIDER VINAIGRETTE & ROSEMARY PECANS
Amount Per Serving
Calories 653 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g25%
Cholesterol 152mg51%
Sodium 1201mg50%
Potassium 1297mg37%
Carbohydrates 48g16%
Fiber 5g20%
Sugar 36g40%
Protein 51g102%
Vitamin A 1060IU21%
Vitamin C 24.3mg29%
Calcium 61mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.