Fall Time Chicken Salad

Fall Time Chicken Salad

When I cook or put together anything I eat, I try to use what is in season. You are thinking that makes sense doesn’t everyone? In general (not all), people tend to eat what they are used to eating or they eat the same vegetables because they think that is their only healthy option.  Hey, don’t get me wrong…there is nothing wrong with eating the same thing everyday BUT eating out of season can be a killer on the wallet. I don’t know about you but when out of season a head of cauliflower for me can cost from $5-$8 dollars. So today’s dish is brought to you by what Jenny found on sale at the local market.

Fall Time Chicken Salad


  • 3/4 cups of grilled or rotisserie chicken (toss some of my Gyro Seasoning on it for extra flavor)
  • 6 roasted chestnuts (cut in to halves)
  • 1 cup of pomegranate
  • 1 cup of beets
  • 2 cups of kale salad mix or baby kale greens
  • 1 TBS. of chopped green onions
  • Jenny’s Basic Balsamic Dressing



If you are going to eat it right away…layer in the following order:IMG_4884.JPG

  1. kale greens
  2. chicken/chestnuts
  3. beets
  4. pomegranate
  5. green onions
  6. dressing

If you are going to pack it on the go…layer in the following order:

  1. dressing
  2. green onions
  3. chicken/chestnuts
  4. beets
  5. pomegranate
  6. kale greens 

*Note that on the go the dressing is the furthest from the greens. This helps keep the acidity from the greens and prevents it from wilting the greens too much. Also, the weight of the chicken and chestnuts doesn’t squish your greens. Of course, you can always pack it separately but I like to carry less when I am running around. One day, I will have to show you what my tote bag looks like. 😀

This recipe serves 1.

Clean Eating Gluten Free Foodie

Soy Free

Dairy Free

21 Day Fix Container Count: 1P 1B 1R 3G



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