Perfect Poultry Chicken Harvest Salad
This is the best salad for fall. All the ingredients of bitter, sweet, creamy, and crunchy topped with Milford Spice Company’s Perfect Poultry chicken, will have you smiling from ear to ear.
INGREDIENTS
For the Chicken:
2 Tbsp olive oil
2 Tbsp Milford Spice Company’s Perfect Poultry
1 pkg chicken tenderloins
For the dressing:
1/3 cup olive oil
2 Tbsp apple cider vinegar
7 sage leaves
1 garlic clove
1 tsp dijon mustard
1 Tbsp maple syrup
Pinch of red chili flakes
Pinch of salt and pepper
For the salad:
Chicken tenderloins (or chickpeas for vegetarian)
1 1/2 Tbsp Milford Spice Company’s Perfect Poultry
Mixed greens, including kale
1 cup Quinoa
1/3 cup Shredded white cheddar
Honeycrisp apple
2 Roasted sweet potatoes
1/4 cup Pepitas
1/2 Red onion, sliced thinly
Honeycrisp apple, sliced thinly
1/3 cup Craisins
DIRECTIONS
In a ziploc back, add chicken breast, 2 Tbsp olive oil and 2 Tbsp Milford Spice Company’s Perfect Poultry. Lightly shake and move around to coat. Place in fridge while everything is prepping.
Preheat oven to 400 degrees.
Cook quinoa according to instructions and set aside to cool. If you’re using an Instant Pot: Add 1 cup quinoa and 1 1/2 cup water to your Instant Pot and stir to prevent sticking. Pressure cook on high for 3 minutes. Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
Drizzle a little olive oil on sweet potato cubes and sprinkle salt & pepper. Bake for 20-30 minutes, flipping halfway though. Once finished, set aside to cool.
Blend together all ingredients for the salad dressing. You can also finely mince the sage and garlic then shake it up in a mason jar or small container with a lid.
Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. You can also use a grill pan or skillet. Remove and let rest 5 minutes, then slice against the grain.
Once the quinoa and sweet potatoes have has cooled a bit, add all ingredients to a large bowl with half of the dressing and toss to combine. Serve with the rest of the dressing on the side.