Description
Savor the warmth of winter with this vibrant salad, featuring tender roasted chicken, sweet persimmons, and fresh greens—perfect for cozy gatherings.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 2 ripe persimmons, sliced
- 6 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup toasted pecan nuts
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. Place them in the prepared baking dish and roast for about 25-30 minutes until fully cooked (internal temperature should reach 165°F or 74°C).
- While the chicken is roasting, chop mixed greens into bite-sized pieces and slice persimmons into thin wedges.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- Once the chicken has cooled slightly, slice it into strips. In a large bowl or on individual plates, combine mixed greens, cucumbers, cherry tomatoes, feta cheese crumbles, pecans, and sliced chicken.
- Drizzle your homemade dressing over everything just before serving. Toss gently to combine all ingredients without compromising presentation.
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 475
- Sugar: 9g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 70mg
Keywords: - For a vegetarian option, substitute roasted chicken with grilled tofu or chickpeas. - Feel free to swap out seasonal vegetables based on availability. - Store salad components separately in airtight containers in the fridge for up to three days.