Autumn Crunch Harvest Chicken Salad

Ingredients

4 boneless, skinless chicken breasts (about 1½ lbs)

2 cups mixed baby greens (arugula, spinach, kale)

1 cup cubed butternut squash, peeled

1 medium red apple, thinly sliced

¼ cup pumpkin seeds (pepitas), toasted

¼ cup dried cranberries, unsweetened

2 tablespoons crumbled goat cheese (optional)

3 tablespoons pure maple syrup

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

¼ teaspoon ground cinnamon

⅓ cup extra‑virgin olive oil

Salt and freshly ground black pepper, to taste

Directions

Preparing the Chicken & Veggies

Begin by preheating the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels, then drizzle with 1 tablespoon olive oil and season generously with salt, pepper, and a pinch of cinnamon....

2

Making the Maple‑Cinnamon Vinaigrette

While the chicken rests for 5 minutes, slice the roasted chicken into bite‑size strips. In a large mixing bowl combine 2 cups mixed baby greens, the warm roasted squash, sliced apple, toasted pumpkin ...