Chicken and Potato Fall Harvest Salad

Name: Chicken and Potato Fall Harvest Salad
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 Pound Alsum baby red potatoes (quartered, regular red potatoes can be subbed); 1 Tablespoon Olive oil; 1 Teaspoon Salt; ⅓ Cup Red wine vinegar; ¼ Cup Dried cranberries (finely chopped); 1 Teaspoon Honey; ½ Teaspoon Salt; 3 Tablespoons Whole grain mustard seeds; ¼ Teaspoon Pure vanilla extract; ½ Cup Vegetable oil (the oil can be adjusted depending on how sharp or mild you like your dressing); 6 Cups Baby spinach (washed, dried); 1 Pound Rotisserie chicken breast (pulled, shredded); 1 Cup Fresh pears (peeled, sliced thin); ½ Cup Dried cranberries; ½ Cup Green onions (sliced); ⅓ Cup Prepared cranberry-mustard dressing (recipe above)

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Chicken and Potato Fall Harvest Salad

Potatoes USA

Tender chicken breast, crispy roasted red potatoes, fresh pears, and green onions on a bed of tender baby spinach, served with a fruity cranberry-mustard dressing.

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Prep Time 15

Cook Time 30

Course Salad

Cuisine American

Servings

Calories 320 kcal

Ingredients

Roasted Red Potatoes

1 Pound Alsum baby red potatoes quartered, regular red potatoes can be subbed
1 Tablespoon Olive oil
1 Teaspoon Salt

Cranberry Mustard Dressing

⅓ Cup Red wine vinegar
¼ Cup Dried cranberries finely chopped
1 Teaspoon Honey
½ Teaspoon Salt
3 Tablespoons Whole grain mustard seeds
¼ Teaspoon Pure vanilla extract
½ Cup Vegetable oil the oil can be adjusted depending on how sharp or mild you like your dressing

Salad

6 Cups Baby spinach washed, dried
1 Pound Rotisserie chicken breast pulled, shredded
1 Cup Fresh pears peeled, sliced thin
½ Cup Dried cranberries
½ Cup Green onions sliced
⅓ Cup Prepared cranberry-mustard dressing recipe above

Instructions

Preheat the oven to 400°F.
To roast the potatoes, cut the potatoes and drizzle with olive oil and toss. Season the potatoes with the salt and toss again to combine. Place the potatoes on a baking sheet lined with aluminum foil. Roast the potatoes for 25-30 minutes or until they are golden and crispy. Allow the potatoes to cool until ready to use.
To make the dressing, combine the red wine vinegar with the honey and allow the mixture to hydrate for about 5 minutes. Mix in the salt, mustard seeds and the vanilla. While whisking, slowly drizzle the oil into the cranberry mixture. When all the oil has been incorporated into the dressing set it aside. The dressing can be made up to 4 days in advance.
To assemble the salad, place 1 ½ cups of baby spinach down on each serving plate. Top the spinach with 4 ounces roasted chicken breast, followed by ½ cup roasted potatoes, ¼ cup of sliced pears, 2 tablespoons of dried cranberries, and 2 tablespoons of green onions. Drizzle 1 ½ tablespoons of the dressing over each salad and enjoy.

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 17gFat: 19gSodium: 370mgPotassium: 529mgFiber: 3gSugar: 9gVitamin C: 18.4mg