BBQ Chicken Spinach Salad with Roasted Sweet Potato, Apple and Pecans

This vibrant salad is anything but ordinary. Tender BBQ-spiced chicken, roasted sweet potatoes, crisp apple slices and toasted pecans come together on a bed of fresh spinach, all dressed in a tangy honey Dijon vinaigrette. It’s a balanced, satisfying meal that’s ready in about 25 minutes.

Perfect for a quick weeknight dinner or a light lunch, this salad offers a delightful mix of flavors and textures. The smoky seasoning on the chicken pairs beautifully with the sweetness of the roasted potatoes and the crunch of the pecans, while the apple adds a refreshing burst.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView 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 1/2-inch pieces (peel first if desired). Toss on a baking sheet with a large 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 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, 4-6 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 between bowls, top with sliced chicken and garnish with toasted pecans. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute grilled shrimp, tofu or even leftover rotisserie chicken.

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.

Can I make this salad ahead of time?

You can prep the ingredients ahead: roast the sweet potatoes, toast the pecans and cook the chicken. Keep the dressing separate and toss everything together just before serving.