BBQ Spiced 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 slices and crunchy toasted pecans, it’s a complete meal in a bowl. The tangy honey Dijon dressing ties everything together beautifully.

Ready in just 25 minutes, this recipe is perfect for a busy weeknight when you want something healthy, flavorful and satisfying. The combination of smoky, sweet and tangy flavors will make this a new favorite.

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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. Preheat oven to 425°F (220°C). Dice sweet potato into ½-inch pieces (peel if desired). Toss on a baking sheet with a drizzle of olive oil, 1 teaspoon BBQ seasoning, salt and pepper. Roast until tender and lightly browned, 20-25 minutes, tossing halfway. Let cool at least 5 minutes.
2. Meanwhile, halve and core the apple; cut into thin slices. Toast pecans in a dry pan over medium heat until fragrant, 2-3 minutes. Remove and set aside.
3. Pat chicken dry and season with remaining BBQ seasoning, salt and pepper. Heat a drizzle of oil in the same pan over medium heat. Cook chicken until browned and cooked through (internal temperature 165°F), 4-6 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. Season with salt and pepper. Slice chicken. Divide salad among bowls, top with sliced chicken and toasted pecans. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, grilled shrimp or tofu would work well with the same seasoning.

How should I store leftovers?

Store salad and chicken separately in airtight containers in the fridge for up to 2 days. Add dressing just before serving.

Can I make this salad ahead of time?

You can roast the sweet potato and cook the chicken in advance. Assemble the salad with dressing just before serving to keep it fresh.