With its crunchy pecans, apples, and sweet potato, this protein-rich salad features many of your favorite fall flavors.
(Makes 6 servings)

Source: BODi On-Demand Nutrition Blog.
Prep Time: 15 mins Cook Time: 37 mins Total Time: 2 hrs 52 mins
What You Need
6 Tbsp. balsamic vinegar
1 Tbsp. stoneground mustard
1 Tbsp. raw honey
6½ tsp. olive oil, divided use
8 oz. raw chicken breast, boneless, skinless, sliced
1 medium sweet potato, peeled, sliced
1 medium apple, peeled, cored, sliced
½ tsp. ground cinnamon
Nonstick cooking spray
1 head green leaf lettuce, torn or chopped
2 Tbsp. crumbled feta cheese
2 Tbsp. raw pecan pieces, toasted
How To Make
Preheat oven to 425° F.
Combine vinegar, mustard, and honey in a medium bowl; whisk to blend.
Slowly add 6 tsp. oil, whisking continuously until blended.
Place one-third vinegar mixture in a resealable bag. Add chicken; mix well. Marinate, refrigerate, for at least 2 hours. Set aside the remaining vinegar mixture for salad dressing.
While chicken is marinating, combine sweet potato, apple, cinnamon, and remaining ½ tsp. oil in a medium bowl; toss to blend. Place on a baking sheet lightly coated with spray. Bake for 10 minutes, turn, bake an additional 10 to 15 minutes, or until tender. Set aside to cool.
Remove chicken from marinade; discard used marinade.
Place chicken on a baking sheet lightly coated with spray. Bake for 8 to 12 minutes, or until cooked through. Set aside to cool.
Combine lettuce, sweet potato mixture, chicken, cheese, and pecans; toss gently to blend.
Drizzle with remaining dressing; toss gently to blend.
Divide evenly between six serving plates.
Recipe Note:
Apples can be peeled if you prefer.
Estimated Nutritional Information (per serving):
Calories 176 - Calories from Fat 72
% Daily Value*
Total Fat 8g - 12%
Saturated Fat 2g - 10%
Cholesterol 25mg - 8%
Sodium 222mg - 9%
Total Carbohydrates 17g - 6%
Dietary Fiber 2g - 8%
Sugars - 10g
Protein 9g - 18%
* Percent Daily Values are based on a 2000 calorie diet.
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