Autumn Chicken Caesar Salad

Serves: 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients:

CHICKEN:

• 2 lbs. chicken breasts
• 2 Tbsps Extra virgin olive oil
• 2 tsps ’On Everything’ All-Purpose Blend

ROASTED APPLES + VEGGIES:

• 2 medium Gala apples, sliced medium-thin
• 4 cups cubed sweet potatoes (You can also use butternut squash)
• handful of broccolini or broccoli, cut into florets
• 2 Tbsps Extra virgin olive oil
• 2 Tbsp ’On Everything’ All-Purpose Blend

SALAD:

• 2 bunches organic kale, de-stemmed + roughly chopped  (You can use green or red or both)
• 2-3 Tbsps Extra virgin olive oil
• Croutons 
• Your favorite nuts (Hazelnuts, pecans, walnuts, or almonds)
• dairy-free parmesan shavings or freshly-grated
• Ceasar salad dressing

Add All Products

Directions: 

BAKE THE CHICKEN:

• Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
• Add together the chicken breasts, olive oil, and all-purpose seasoning, working everything together with your hands until the breasts are coated.
• If you marinate your chicken overnight in the refrigerator, remove and let it sit at room temperature for 30-45 minutes before adding to the prepared baking sheet and baking it for 30-35 minutes or until fully cooked through. NOTE: When done, the chicken should look "dark" in color from the seasoning and crusted, but juicy + clear on the inside. Remove from the oven and slice into "strip-like' chicken or chunks, if preferred.

TO ROAST THE APPLES + VEGGIES:

• On the other prepared baking sheet, add the sliced apples and potatoes (leaving out the broccolini until the last 10 minutes or so), coating them with olive oil and all-purpose blend seasoning.
• Add both baking sheets to the preheated oven and let everything roast for 20-25 minutes or until veggies are wilted a bit and charred. Remove from the oven and let cool slightly.

CHOP + MASSAGE THE KALE:

• Strip the leaves from 2 large bunches of kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1 tablespoon of olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.

TO ASSEMBLE THE SALAD:

• To the bowl with the kale, add the sliced cooked chicken, roasted apples, sweet potatoes, broccolini, croutons, nuts, parmesan, and the Caesar dressing, tossing everything together. NOTE: You can add the dressing to the salad when tossing OR set aside until serving.
• Serve and enjoy!