Choosing Balance’s Meal Prep Fall Harvest Salad

By Choosing Balance
Total Time
45 Mins
Serves
4
Serving Size
1/4 of recipe
Meal
Dinner Lunch
Course
Main

DESCRIPTION

Choosing Balance's flavor-packed salad jar is perfect for grab-and-go lunches. Topped with buttery, cinnamon-sugar California walnuts, each jar is layered with hearty goodness and stays fresh in the fridge for days.

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Prep Time
15 Mins
Cook Time
30 Mins
Total Time
45 Mins
Calories
839
Total Fat
42
Saturated Fat
9
Cholesterol
165
Sodium
1759
Carbohydrates
61
Dietary Fiber
8
Total Sugars
31
Protein
56
Calcium
195
Iron
3
Potassium
1546

Ingredients

For the chicken:

  • 4 chicken breasts
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • fresh cracked pepper

Sweet Potatoes:

  • 2-3 medium sized sweet potatoes, peeled and cubed
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp dried thyme
  • 1/8 tsp nutmeg
  • fresh cracked pepper
  • 2 tbsp olive oil

Salad:

  • Mixed greens
  • 1/2 cup feta cheese
  • ¼ cup dried cranberries
  • 2 apples, diced

Walnuts:

  • 1/2 cup walnuts
  • 1/2 tbsp salted butter
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon

Maple Vinaigrette Dressing:

  • ¼ cup extra-virgin olive oil
  • ¼ cup white balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard

Preparation

  1. Preheat oven to 400F
  2. In a bowl, add the cubed potatoes, oil and spices. Toss to combine.
  3. Add to a sheet pan lined with parchment paper. Add chicken breasts to the sheet pan and sprinkle with spices. Bake at 400F for 25 minutes.
  4. In a small bowl, combine the California walnuts with butter, sugar, and cinnamon. Toss to combine.
  5. Remove the sheet pan from the oven and add the walnuts. Bake for 5 minutes or until the chicken reaches the internal temp of 165F.
  6. Let the chicken, sweet potatoes, and chicken cool. While it cools, make the dressing.
  7. Shred the chicken with two forks then add mixed greens, shredded chicken, sweet potatoes, cranberries, feta, and caramelized walnuts to a jar. Top with dressing. Repeat for 3 more jars.
  8. Store in the fridge for 4-5 days. Shake and serve when desired!