BBQ Chicken Spinach Salad with Roasted Sweet Potato and Apple

This vibrant spinach salad is packed with hearty toppings and a tangy-sweet dressing that makes it a satisfying main course. BBQ-spiced chicken, tender roasted sweet potato, crisp apple and toasted pecans come together on a bed of fresh spinach, all tossed in a honey Dijon dressing.

Ready in just 25 minutes, this salad is perfect for a quick weeknight dinner that feels special. The combination of smoky, sweet and tangy flavors will keep you coming back for more.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces (peel first if desired). 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. Roast on middle rack, tossing halfway, until tender and lightly browned, 20-25 minutes. Let cool at least 5 minutes.
2. While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles. Place pecans in a medium nonstick pan over medium heat. Toast, shaking pan frequently, until fragrant, 2-3 minutes. Remove pecans from pan and set aside.
3. Pat chicken dry with paper towels; season all over with remaining BBQ seasoning, salt and pepper. Heat a drizzle of oil in the same pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
4. 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 among bowls, top with sliced chicken and garnish with toasted pecans. Serve.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any crisp apple variety like Honeycrisp, Fuji or Granny Smith works well.

Can I make this salad ahead of time?

You can prep the components ahead, but toss the salad with dressing just before serving to keep the spinach crisp.

Is there a substitute for pecans?

Walnuts or almonds can be used instead of pecans. Toast them similarly for added flavor.