Chicken Autumn Salad | Home Chef

Home Chef has been an amazing Foodie Subscription service, and we’re looking forward to the boxes that will take us now through Christmas. Not only do they have delicious selections of meals, they also have smoothie options that we’re looking forward to in the coming weeks.

In this post I’m sharing about one of the meals we recently tried… and Chicken Autumn Salad. (What better way to celebrate the season, am I right?)

Our ingredients...
Our ingredients…

Items in the box:

  • 1 romaine heart
  • 1 red delicious apple
  • 2 boneless skinless chicken breasts
  • 3/4 oz pecan halves
  • 1 fl oz seasoned rice vinegar
  • 2 tsp. chopped ginger
  • 1.4 fl oz breakfast syrup
  • 1 1/2 oz shredded red cabbage
  • 1/2 oz dried cranberries
  • 1 oz goat cheese crumbles

Prepare the Ingredients… Hold romaine head at root ends and chop coarsely… Core apple and cut into thin slices. Rinse your chicken, pat dry and season with salt and pepper…

Cranberries and Pecans...
Cranberries and Pecans…

Cook the Chicken… in a medium non-stick pan over medium heat, add 2 tbsp olive oil and chicken to hot pan. Cook until browned on both sides and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Cut chicken into slices (if desired.) Wipe pan clean and reserve. While chicken is resting you can toast your pecans. (We skipped this step.)


Make the Dressing… Whisk seasoned rice vinegar, ginger 1 tbsp of breakfast syrup, 2 tbsp EVOO in a medium mixing bowl. Season with salt and pepper.

Red cabbage all ready to go.
Red cabbage all ready to go.

Toss the Salad… Add chopped romaine, red cabbage, dried cranberries and goat cheese (break up with you hands) over the bowl with dressing and toss.







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