Harvest Grilled Chicken Salad

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I am currently on day 24 of the Whole 30 program!  Only 6 more days to go!  I’ve been talking a lot about the diet over the last three weeks but one thing I haven’t talked about too much is all the new recipes I’ve been cooking since starting.  My husband and I have made some great recipes and some not so great recipes.  One of my new favorites is the Harvest Grilled Chicken Salad from the Whole 30 book (page 232).  This recipe is super easy (unlike some of them) and when you are having to cook and clean every single meal, easy recipes are definitely appreciated.  Not only is it easy to make, but its really delicious and even the leftovers are good!  Below is the recipe but note that I actually doubled it because the recipe said it serves 2 and I wanted leftovers for my husband and I.

Harvest Grilled Chicken Recipe

Harvest Grilled Chicken with butternut squash

Harvest Grilled Chicken Salad

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Ingredients:

1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound boneless, skinless chicken breasts
4 cups lettuce leaves
1/2 Granny Smith apple, cored and sliced
1/2 cucumber, sliced or diced
1/4 cup dried cranberries (sweetened with apple juice)

Directions:

  • Preheat a grill to medium-high heat
  • In a small bowl, mix together the salt, pepper, cumin, chili powder, garlic powder and onion powder.
  • Season the chicken evenly with the mixture.
  • Grill the chicken, turning once, until the internal temperature reaches 160 degrees F.
  • Let the chicken rest for 5 minutes before slicing into thin strips.
  • In a large salad bowl, combine the lettuce, apple, cucumber and cranberries.  Top with the sliced chicken.
  • Enjoy!
Harvest Grilled Chicken Recipe

Harvest Grilled Chicken with spaghetti squash (there is lots of chicken hidden in there)

Notes:

When I made the recipe, I didn’t use any salad dressing.  The recipe recommended a Raspberry Walnut Vinaigrette recipe from the Whole 30 book but it required a food processor which we don’t have.  I also added avocado and walnuts to my salad in place of the dressing.  We weren’t able to find Whole 30 compliant cranberries so we didn’t include those either.  Also, it says total time 30 minutes.  Besides the grilling of the chicken, I actually thought this recipe took less time.  It was one of the easiest and quickest recipes we have and the leftovers are just as delicious (leftover chicken…made the salad fresh each day).

As I mentioned above, this recipe was from the Whole 30 book.  Most of the recipes I’ve made over the last four weeks have come from this book.  Below is the link to Amazon:


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