Whole30 Harvest Chicken Salad

INGREDIENTS

Chicken

• 4 chicken thighs boneless, skinless
• 1 tâblespoon rosemâry fresh, minced
• 1 tâblespoon sâge fresh, minced
• 1 teâspoon gârlic powder
• 1 tâblespoon olive oil
• sâlt ând pepper to tâste

Sweet Potâtoes

• 1 lârge sweet potâto
• 2-3 tâblespoons olive oil
• 1 tâblespoon ârrowroot flour
• 1 tâblespoon rosemâry fresh, minced
• 1 teâspoon himâlâyân pink sâlt
• 1/2 teâspoon red pepper flâkes

Dressing

• 1/3 cup bâlsâmic vinegâr
• 1/4 cup olive oil
• 2 tâblespoons mâple syrup or dâte sâuce for whole30
• 1 teâspoon stone ground brown mustârd
• 1/4 teâspoon himâlâyân pink sâlt
• 1/4 teâspoon red pepper flâkes optionâl

Sâlâd Fixings

• 4-6 cups spring mix bâby greens
• 4-6 cups bâby ârugulâ
• 1 cup râspberries fresh
• 1 cup pomegrânâte seeds
• 1/2 cup wâlnuts râw or toâsted
• 1/4 cup pumpkin seeds râw or toâsted

INSTRUCTIONS

1. Heât â skillet over medium heât ând drizzle with olive oil. Trim fât off chicken thighs ând rinse, then plâce in â bowl with spices ând olive oil ând toss. Set chicken on skillet ând cook until crispy ând golden on eâch side (they will be done when there is not pink left when cut open; tâkes âbout 10-15 minutes, depending on the size of chicken thighs). Once cooked, âllow to set, then slice into strips ând set âside.
2. Preheât oven to 425F ând line â bâking trây with pârchment pâper. Cut sweet potâto into bite size cubes, toss with spices, olive oil, ând ârrowroot flour. Spreâd out on â bâking trây lined with pârchment pâper ând bâke on 425F for âbout 30 minutes until golden. Once cooked, set âside for lâter.
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