Skip the sad desk lunch this fall. I’m sharing my new favorite way to eat salad for lunch—a seasonal bowl packed with roasted vegetables, tender chicken, and a maple vinaigrette so good you’ll want to put it on everything.
There’s something magical about autumn that makes you want to cook. Maybe it’s the cooler weather, or the fact that farmers markets overflow with gorgeous seasonal produce. Whatever it is, I’ve found myself craving nutrient-dense salads that feel more like a meal than a side dish. That’s exactly why this harvest chicken salad has become my absolute favorite way to use up fall vegetables while still getting a protein-packed lunch that actually keeps me satisfied until dinner.
I first made this salad on a crisp October afternoon when I was trying to use up a bunch of kale before it wilted in my crisper drawer. I’d roasted some beets for a different recipe, had some leftover cooked chicken, and a pomegranate that was practically screaming to be used. The result? A bowl so good that I’ve made it at least once a week since then. My husband, who normally picks at salads, actually asked for seconds. That’s when I knew I was onto something special.
What I love most about this recipe is how it celebrates the best flavors of fall while being genuinely good for you. It’s got healthy grains, leafy greens, antioxidant-rich beets, and a maple vinaigrette that tastes indulgent but totally works for a weekday lunch. Plus, it’s naturally gluten-free if you’re looking for that, and it’s substantial enough that you won’t be hungry two hours later.
What Is Harvest Chicken Salad?
Harvest chicken salad is a hearty, fall-inspired grain bowl that combines tender shredded or diced chicken with seasonal autumn vegetables and a rich maple vinaigrette. Unlike a simple garden salad, this version is built to be a complete meal. It typically includes sturdy greens like kale that can handle being dressed without wilting, nutrient-dense grains like barley or farro, roasted vegetables, fresh fruit for sweetness and texture, and protein from both the chicken and cheese.
The beauty of harvest chicken salad is that it embraces the “root to stem” mentality of autumn cooking. Everything from the earthiness of beets to the slight bitterness of raw kale to the sweetness of pomegranate seeds works together in perfect harmony. It’s comfort food disguised as a healthy salad, and honestly, that’s my favorite kind of food.
Why I’m Obsessed With This Recipe
Let me be real with you: I’m not one of those people who actually enjoys eating the same boring chicken and lettuce salad every day. I get bored. I need flavor, texture, and variety. This harvest chicken salad checks all those boxes and then some.
The combination of warm roasted beets and cool apples creates this beautiful sweet contrast. The candied nuts add a satisfying crunch that reminds me of fall, and the goat cheese brings a tangy creaminess that ties everything together. The barley makes it filling and adds an interesting chewy texture that you don’t get from just eating greens. And that maple vinaigrette? It’s basically liquid gold. It tastes like you spent hours developing it, but you didn’t. It comes together in the time it takes to whisk.
Plus, this salad is incredibly flexible. I’ve made it with different proteins, swapped out vegetables based on what I had on hand, and experimented with different nuts and cheeses. Every version is delicious. It’s the kind of recipe that becomes your canvas, and you make it your own.
Harvest Chicken Salad Variations and Substitutions
One of my favorite things about this recipe is how adaptable it is. Here are some great ways to switch things up:
Grain swaps: Can’t find barley? No problem. Try farro, quinoa, wheat berries, or even wild rice. Each brings its own texture and nutty flavor to the party.
Greens alternatives: While kale is sturdy enough to handle the dressing without wilting, you can also use spinach, arugula, or mixed greens. Just dress them right before eating if using more delicate greens.
Vegetable substitutions: Roasted butternut squash, sweet potato, or regular carrots work beautifully instead of or alongside the beets. I’ve also used roasted Brussels sprouts and it was fantastic.
Fruit variations: Pears, persimmons, or dried cranberries bring different sweetness to the salad. Grapes work too, especially red grapes to keep that fall color palette going.
Cheese options: Trade the goat cheese for crumbled feta, aged cheddar, or even blue cheese if you like a stronger flavor.
Nut alternatives: Pecans, walnuts, almonds, or even pumpkin seeds (pepitas) work beautifully. If you can’t find candied nuts, you can make your own by tossing raw nuts with a bit of maple syrup and cinnamon, then roasting at 350°F for about 10 minutes.
Protein changes: This salad is just as delicious with roasted turkey, salmon, or crispy chickpeas if you’re vegetarian.
Vinaigrette tweaks: Swap the apple cider vinegar for red wine vinegar or balsamic. Add a touch of Dijon or whole grain mustard for more flavor. Some people like a hint of fresh thyme or sage in their dressing too.
There’s a reason I keep coming back to this harvest chicken salad recipe. It’s beautiful to look at, delicious to eat, and makes me feel like I’m taking care of my body while actually enjoying my food. It’s the kind of salad that proves healthy eating doesn’t have to mean sad, boring meals.
This fall, whether you’re looking for a filling lunch to bring to work or a show-stopping side dish for a dinner party, I really hope you give this harvest chicken salad a try. Make it exactly as written the first time, and then feel free to experiment and make it your own. I’d love to know what variations you come up with!
Commonly Asked Questions
Absolutely! I actually recommend prepping the components separately and assembling just before eating. You can cook the chicken and barley up to four days in advance, roast the beets up to five days in advance, and prepare the vinaigrette up to a week in advance. Keep the greens separate and dress them right before serving to prevent them from getting soggy.
If you’ve already assembled and dressed the salad, it’s best eaten the same day. However, if you’re storing components separately, keep them all in airtight containers in the refrigerator. The kale and greens will last 3-4 days, the barley and beets will keep for 4-5 days, and the chicken will last 3-4 days.
It depends on your barley. Regular barley does contain gluten. If you need to keep this gluten-free, swap the barley for quinoa, rice, or certified gluten-free oats. Everything else in the recipe is naturally gluten-free.
One hundred percent yes. A store-bought rotisserie chicken saves so much time and tastes delicious. Just shred it or dice it and use it exactly as you would homemade cooked chicken. I actually do this all the time when I’m short on time.
Absolutely! If you don’t have an air fryer, just season your chicken breasts with salt, pepper, onion powder, and garlic powder, then cook them in a skillet over medium-high heat with a bit of oil. They’ll take about 6-7 minutes per side until the internal temperature reaches 165°F. The stove-top method works just as well and gives you the same delicious seasoned chicken.
Similar Recipes
If you like this salad recipe, you will enjoy the ones below:
- Quick and Simple Kale Crunch Salad
- Brown Sugar & Pecan Crusted Chicken Goat Cheese Salad
- Greek Salad and Homemade Greek Dressing
- Chicken Gyro Kale Salad & Taylor Farms Organic Salad Mix
- Grilled Caesar Salad Recipe
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Harvest Chicken Salad and Maple Vinaigrette Recipe
- Total Time: 35 mins
- Yield: 4–6 (if serving as a side salad) 1x
Description
Discover this stunning harvest chicken salad loaded with roasted beets, apples, barley, and maple vinaigrette. The perfect fall salad that’s actually filling.
Ingredients
For the salad:
- 2 skinless, boneless chicken breasts
- Salt, pepper, onion powder, and garlic powder (for seasoning)
- 2 cups massaged kale (optional: mix in some Swiss chard for variety)
- 1 cup cooked barley
- 1 cup roasted beets, diced
- 2 medium apples (Gala or Fuji work best), sliced
- 1/2 red onion, thinly sliced
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled goat cheese
- 1/4 cup candied nuts (walnuts or pecans)
For the maple vinaigrette:
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Step 1: Cook the chicken
Season your two skinless, boneless chicken breasts generously on both sides with salt, pepper, onion powder, and garlic powder. If you have an air fryer, place the chicken on the air fryer basket and cook at 380°F for about 12-15 minutes until the internal temperature reaches 165°F. Alternatively, you can cook them on the stove: heat a bit of oil in a skillet over medium-high heat and cook the chicken for about 6-7 minutes per side until cooked through. Let the chicken cool slightly, then shred or dice it into bite-sized pieces. You should have about 2 cups of cooked chicken.
Step 2: Prepare the greens
Start by massaging your kale. This might sound silly if you’ve never done it before, but trust me on this. Grab a handful of raw kale, sprinkle it with a tiny pinch of salt, and massage it with your hands for about 30 seconds until it becomes softer and less fibrous. This makes it so much more pleasant to eat and easier to digest. If you’re adding Swiss chard, do the same with that.
Step 3: Cook the barley (if not already done)
If you haven’t cooked your barley yet, bring a pot of salted water to a boil, add 1 cup of barley, and simmer for about 30-40 minutes until tender. Drain and set aside. You can totally make this ahead and store it in the fridge for up to five days.
Step 4: Prepare the vegetables
Dice your roasted beets (or roast them yourself if you prefer), slice your apples, and thinly slice your red onion. If you’re worried about the apples oxidizing, you can toss them with a tiny bit of lemon juice. Slice your apples right before serving if possible to keep them fresh and crisp.
Step 5: Make the maple vinaigrette
In a small bowl or mason jar, whisk together the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking (or if using a jar, just put the lid on and shake). Taste and adjust seasonings. You want a balance of sweet, tangy, and savory. If it’s too acidic, add a touch more maple syrup. If it’s too sweet, add a bit more vinegar.
Step 6: Assemble the salad
In a large bowl (or on individual plates if you’re serving), start with your massaged kale as the base. Add the cooked barley, then arrange the diced beets, sliced apples, red onion slices, and pomegranate seeds in piles. Top with the shredded or diced cooked chicken, crumbled goat cheese, and candied nuts.
Step 7: Dress and serve
Drizzle the maple vinaigrette over the salad and toss everything together until well coated. Alternatively, you can serve the dressing on the side if you’re packing this for lunch. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Salad
- Method: Assembly
- Cuisine: American
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