Ingredients
Equipment
Method
Roast and prep the chicken
- Preheat oven to 425°F (220°C). Season chicken breasts with salt, pepper, and Italian herbs, then roast on a sheet pan until cooked through, about 20–25 minutes.
- Remove chicken and let it rest until cool enough to slice, about 5 minutes, then slice the chicken.
Make the maple balsamic dressing
- Whisk olive oil, balsamic vinegar, maple syrup, and Dijon until emulsified, about 30–60 seconds; season with salt and pepper to taste.
Assemble and dress
- Arrange the chopped mixed greens or kale in a large bowl. Top with sliced chicken, diced apple, cubed roasted beets, dried cranberries, candied pecans, crumbled goat cheese, and thinly sliced red onion.
- Drizzle dressing over the salad just before serving and toss lightly to coat.
Notes
For the best crunch, keep dressed salad separate from greens until serving—assemble everything except the drizzle and refrigerate up to 2 days (dressing keeps up to 5 days). Freezing is not recommended for this salad. For a dairy-light swap, use feta in place of goat cheese for a similar tangy finish.
