BBQ Chicken Spinach Salad with Roasted Sweet Potato and Apple

This vibrant spinach salad is anything but a side dish. Loaded with BBQ-spiced chicken, tender roasted sweet potato, crisp apple and toasted pecans, it’s a complete meal in a bowl. A tangy honey Dijon dressing ties everything together, balancing smoky, sweet and savory flavors.

Ready in just 25 minutes, this recipe is perfect for busy weeknights when you want something light yet satisfying. The combination of textures-from the crunchy pecans to the creamy sweet potato-makes every bite interesting. Plus, it’s packed with protein and fiber to keep you full and energized.

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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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive 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 teaspoon BBQ seasoning and a pinch of salt and pepper. Roast on middle rack, tossing halfway through, 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 cutlets 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 slices 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.

Recipe Tips

FAQ

Can I use a different type of nut?

Yes, walnuts or almonds would work well in place of pecans. Toast them similarly for added flavor.

How can I make this salad dairy-free?

This recipe is naturally dairy-free as written. Just ensure your honey Dijon dressing is dairy-free (most are).

Can I prepare the components ahead of time?

Absolutely! Roast the sweet potato and cook the chicken up to 2 days in advance. Store separately and assemble just before serving.