June 18, 2026 · 5 min

Honey Dijon Chicken Salad with Roasted Sweet Potato and Apple

Side Dish5 min510 cal / serving

This isn’t your average side salad—it’s a full meal in a bowl. Tender roasted sweet potato, crisp apple slices, and toasted pecans bring texture and sweetness, while BBQ-spiced chicken adds savory depth. All tossed in a tangy honey Dijon dressing, this salad is light yet satisfying.

Best of all, it comes together in just 25 minutes, making it perfect for busy weeknights. Whether you’re looking for a quick dinner or a impressive lunch, this colorful salad delivers on flavor and ease.

Ingredients

Chicken Cutlets10 ounce Chicken CutletsView ingredient guide
Sweet Potatoes1 unit Sweet PotatoesView ingredient guide
Mixed Greens2 ounce Mixed GreensView ingredient guide
Apple1 unit AppleView ingredient guide
Pecans0.5 ounce PecansView ingredient guide
SaltSaltView ingredient guide
PepperPepperView ingredient guide
Olive Oil2 teaspoon Olive OilView ingredient guide
Vegetable Oil1 teaspoon Vegetable OilView ingredient guide

Instructions

  1. Preheat oven to 425°F (220°C). Dice sweet potato into ½-inch pieces. 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 wedges. Toast pecans in a dry pan over medium heat until fragrant, 2-3 minutes. Set aside.
  3. Pat chicken dry; season with remaining BBQ seasoning, salt, and pepper. Heat vegetable oil in the same pan over medium heat. Cook chicken until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board and let rest.
  4. In a large bowl, toss mixed greens, apple, and roasted sweet potato with honey Dijon dressing. Season with salt and pepper. Slice chicken. Divide salad among bowls, top with chicken and toasted pecans.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For extra crunch, toast the pecans in a dry pan until fragrant.

Let the roasted sweet potato cool slightly before adding to the salad to prevent wilting the greens.

Feel free to peel the sweet potato if you prefer a smoother texture.

FAQ

Can I use a different protein?

Yes, grilled chicken breast or even leftover rotisserie chicken works well. Adjust seasoning accordingly.

How should I store leftovers?

Store the salad components separately in the refrigerator. The dressed greens will wilt, so keep dressing on the side.

Can I make this salad ahead?

You can roast the sweet potato and toast the pecans in advance. Assemble the salad just before serving for best texture.

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