Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Harvest Chicken Salad
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 569
- Total Fat
- 38 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 94 milligrams
- Sodium
- 900 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 7 grams
- Sugar
- 12 grams
- Protein
- 36 grams
This hearty fall salad makes for an ideal dinner, with juicy roast chicken, caramelized delicata squash and crunchy Honeycrisp apples layered over baby kale. Salty pepitas and nutty aged Gouda add texture and richness. Roasting everything on sheet pans means the chicken skin turns deeply golden while the squash becomes sweet and tender, all without extra steps. The maple-cider-mustard vinaigrette does double duty as glaze for the chicken and a dressing, tying sweet, savory and tangy notes together in every bite. Serve warm from the oven or at room temp for an easy harvest meal.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 569
- Total Fat
- 38 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 94 milligrams
- Sodium
- 900 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 7 grams
- Sugar
- 12 grams
- Protein
- 36 grams
Ingredients
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Directions
- Put a rimmed baking sheet on the upper oven rack and another one on the lower rack. Preheat to 450 degrees F. Make the vinaigrette: Whisk together the vinegar, mustard and 2 teaspoons maple syrup in a medium bowl. Slowly whisk in 5 tablespoons olive oil until emulsified; season with salt and pepper.
- Pat the chicken dry, then season with salt and pepper. Place skin-side up on the top baking sheet; roast until the skin is golden and a thermometer inserted into the center registers 165 degrees F, 25 to 30 minutes; brush with 2 tablespoons of the vinaigrette during the last 5 minutes of cooking. Remove to a cutting board to rest.
- Halve the squash lengthwise, scoop out the seeds and slice crosswise 1/2-inch thick. Toss with the remaining 1 tablespoon olive oil and 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Arrange on the bottom baking sheet. Roast, flipping halfway through, until tender, about 20 minutes.
- Thinly slice the apple. Combine the kale, apple, roasted squash and pepitas in a large bowl; add 5 tablespoons of the vinaigrette, season with salt and pepper and toss. Cut the chicken from the bones and thinly slice against the grain. Divide the salad among 4 shallow bowls and top with the chicken, gouda and chives; drizzle with the remaining vinaigrette.
