Sure fall is for soups but also for some fall salads 🥗😍 This Chicken Harvest Salad is super easy to make and a great meal prep salad for the week! Paired with an easy homemade dressing to top it off 💯 It’s gluten free and easily made paleo! Are you into salads in the fall or so you stick more with soups?!
Preheat oven to 400F. Brush chicken breasts with a little olive oil, then sprinkle with garlic, pepper, salt, and squeeze a little lemon on top. Bake chicken breasts at 400F for 30 minutes. While chicken bakes, prepare the salad components: chop onion, crumble feta, prepare pecans, and massage kale. For the dressing, combine 2 tbsp Apple cider vinegar, 3 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp Dijon mustard, 1/2 tsp garlic, black pepper, and salt into a jar and mix, or use a food processor. Once chicken is cooked, slice or shred and combine with the salad ingredients. Drizzle with the homemade dressing before serving.
