Harvest Salad with Chicken and Sweet Potatoes (E)

Energizing, healthy, and packed full of fiber and protein, this Harvest Salad is perfect for a complete lunch or dinner. Fall has never tasted so fresh! As with most salads, the list of ingredients can be swapped with what you have on hand. Don’t have romaine lettuce? Try spinach or kale. Leftover rotisserie chicken will help make the meal a quick fix for nights that you’re family is on the run. Even the sweet potato can be changed out for your favorite roasted vegetable... Exchanging the pear for an apple would be an easy and delicious swap! We’ve paired this Harvest Salad with a Creamy Mustard Vinaigrette. “Own it” by tweaking to your preferred flavors!

Serving Size: Feeds approximately 4 people (Can easily be doubled for larger families.)

Harvest Salad Ingredients:
- 2 heads of romaine or green leaf lettuce
- 8 oz button mushrooms
- 1 cup purple cabbage
- 1 yellow bell pepper
- 3 to 4 cooked chicken breasts (can use an equivalent amount of chicken tenderloins)
- 1 to 2 cooked sweet potatoes
- 1 to 2 pears, sliced
- 4 tsp of roasted, salted pumpkin seeds (optional, as your “added fat” - can use a different seed/nut)

Creamy Mustard Vinaigrette Ingredients:

- 3 Tbsp 0% Greek yogurt
- 3 Tbsp THM Gentle Sweet
- 3 Tbsp apple cider vinegar (ACV)
- 1 Tbsp prepared mustard
- 1 Tbsp MCT oil
- 2 Tbsp water
- 1/2 tsp mineral salt

Remaining Ingredients:
- onion powder
- mineral salt
- black pepper
- paprika
- coconut oil spray (to spray the grill pan or skillet)

Basic Salad Instructions:
1. Wash and cut lettuce and divide into 4 large bowls or dinner plates.
2. To each plate add portions of cooked chicken, cooked sweet potato, pear, and other veggies.
3. Sprinkle the top of each salad with approximately 1 tsp of roasted pumpkin seeds (or other seed/nut of choice).
4. Serve with Creamy Mustard Vinaigrette.

Creamy Mustard Vinaigrette Instructions:
1. Place all ingredients in a bowl or blender.
2. Whisk well or blend until smooth.

Chicken Preparation and Skillet Cooking Instructions:

(Be sure to see the Trim Tips section for some “Prep Ahead” ideas!)
1. Sprinkle one side of the thawed chicken breasts (or tenderloins) with onion powder, mineral salt, and black pepper.
2. Spray a grill pan or skillet with coconut oil spray and bring to a high heat.
3. Place the chicken, seasoned side down, into the pan to sear for about 2 minutes.
4. While it is searing, season the other side and then turn over. Cook another few minutes and then turn down the heat to low and cover the pan. Allow to cook another 10 to 20 minutes, depending on the thickness of your chicken.
5. Remove from heat and allow to rest another 10 minutes before slicing.

Sweet Potato Preparation and Skillet Cooking Instructions:

(Be sure to see the Trim Tips section for some “Prep Ahead” ideas!)
1. Slice or dice your sweet potato and place in a bowl.
2. Spray with coconut oil spray and then mix to evenly coat - just enough for your spices to stick to the chicken.
3. Sprinkle with mineral salt, pepper, onion powder, and paprika and mix to evenly coat.
4. Heat skillet and spray with oil or a tsp of melted coconut oil or butter.
5. Toss in sweet potatoes and stir occasionally until they are cooked through.
6. Set aside to cool.

The Harvest Salad with Chicken and Sweet Potatoes recipe uses no special ingredients (NSI), if buying a plan-approved, store-bought sweetener to replace the THM Gentle Sweet.

The Harvest Salad with Chicken and Sweet Potatoes recipe and other delicious THM recipes can be found at www.TrimHealthyMembership.com