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Autumn Chicken Salad


In July I shared my Nutritional Restoration Week plan which featured my go-to summer salad with blueberries, but to be honest by September I'm craving all things fall which is why I transformed my summer salad into the fall salad of my dreams. There is something about the changing of seasons with cozy fall sweaters, vibrant leaves, cool air replacing summer humidity, and of course all the seasonal flavors. Apple cider vinegar, sprouted pumpkin seeds, and dried cranberries compliment each other in this salad that is rounded out with rotisserie chicken and mixed greens. Fall into fall flavors and never look back!


Apple Cider Vinaigrette



  • 1/4 cup raw apple cider vinegar (with the Mother)

  • 1/2 tsp minced garlic

  • 3/4 tbsp dijon mustard

  • 2 tbsp lemon juice

  • 2 tbsp honey (sub maple syrup for vegan)

  • 1/3 cup olive oil

  • salt + pepper to taste

1) Combine all ingredients in mason jar.

2) Shake vigorously before each use.

3) Store in fridge up to a week.


Autumn Chicken Salad

  • 2 cups mixed greens

  • 1/2 cup rotisserie chicken (sub quinoa or tofu for vegan)

  • 2 tbsp dried cranberries

  • 1 tbsp sprouted pumpkin seeds

  • 2 tbsp apple cider vinaigrette

1) Toss mixed greens with vinaigrette.

2) Top with remaining ingredients.

3) Enjoy!


This salad will be on repeat as lunch throughout the fall and will likely make some dinner party appearances as well with some goat cheese thrown in for some added creaminess. It could not be easier for lunch since I shred a rotisserie chicken and make the dressing at the start of the week then the only step left to a delicious salad is tossing everything together. If you decide to give this a try please let me know what you think in the comments! Happy fall!

-Lauren






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