Orchard Chicken Spinach Salad
with Roasted Sweet Potato, Apple & Toasted Pecans
Step aside, side salad—this bed of spinach is the perfect setting for a main dish. Hearty elements like BBQ-spiced chicken, toasted pecans, and tender roasted sweet potato are balanced by a tangy honey Dijon dressing and crisp, sweet bites of fresh apple for a light, yet super-satisfying, bowl. Now, what if we told you that could all be on your table in just 25 minutes? Talk about a dinner dream come true!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 unit
Sweet Potatoes
1 tablespoon
Sweet and Smoky BBQ Seasoning
5 ounce
Spinach
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
1 unit
Apple
½ ounce
Pecans
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. (TIP: Feel free to peel first if you like.) Toss on a baking sheet with a large drizzle of olive oil, 1 tsp BBQ Seasoning (2 tsp for 4 servings), and a pinch of salt and pepper. (You’ll use the rest of the BBQ Seasoning later.) • Roast on middle rack, tossing halfway through, until tender and lightly browned, 20-25 minutes. Let cool at least 5 minutes after removing from oven.
• While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles. • Place pecans in a medium, preferably nonstick, pan over medium heat. Toast, shaking pan frequently, until fragrant, 2-3 minutes. • Turn off heat; remove pecans from pan.
• Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for pecans over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board.
• In a large bowl, toss spinach, apple, and roasted sweet potato with honey Dijon dressing to taste. Season with salt and pepper. • Slice chicken crosswise. • Divide salad between bowls and top with sliced chicken. Garnish with toasted pecans and serve.
Chicken is fully cooked when internal temperature reaches 165°.
