BBQ Chicken Spinach Salad with Roasted Sweet Potato and Apple

This isn’t your average side salad. Loaded with BBQ-spiced chicken, tender roasted sweet potato, crisp apple and crunchy toasted pecans, it’s a complete meal in a bowl. The tangy honey Dijon dressing ties everything together for a light yet satisfying dinner.

Best of all, it comes together in just 25 minutes, making it a perfect weeknight win. Whether you’re looking for a high-protein, veggie-packed meal or just something delicious, this salad delivers.

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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

12 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 drizzle of olive oil, 1 tsp BBQ seasoning 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 the apple; quarter halves lengthwise, then thinly slice crosswise into triangles. Place pecans in a medium nonstick pan over medium heat. Toast, shaking frequently, until fragrant, 2-3 minutes. Remove 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.
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.

Recipe Tips

FAQ

Can I make this salad ahead of time?

You can prep the components ahead: roast the sweet potato, toast the pecans and cook the chicken. Store separately in the fridge. Toss with spinach and dressing just before serving.

What can I use instead of honey Dijon dressing?

A simple vinaigrette of olive oil, apple cider vinegar, honey and Dijon mustard works well as a substitute.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Check the BBQ seasoning label to ensure it’s gluten-free.