Autumn Salad with Pears and Pecans, and Herbed Roast Chicken
Ingredients
- 4 lb4 lb4 lb Whole Chicken
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Primal Palate Garlic & Herb Seasoning
- 4 cup4 cup4 cup Spring Mix Salad Greens Lettuce
- 1 whole1 whole1 whole Endive (Belgian), chopped
- 1 cup1 cup1 cup Kale, chopped
- 1/2 cup1/2 cup1/2 cup Radicchio, chopped
- 1/4 cup1/4 cup1/4 cup Red Onion, thinly sliced
- 1 whole1 whole1 whole Bosc Pear, thinly sliced
- 1 whole1 whole1 whole Tomato, heirloom, chopped
- 1/2 cup1/2 cup1/2 cup Pecans, halves
- 1/4 cup1/4 cup1/4 cup Organic Dried Cranberries
- 1/3 cup1/3 cup1/3 cup Extra Virgin Olive Oil
- 1/4 cup1/4 cup1/4 cup Fig Balsamic Vinegar
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper, ground
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 375 degrees.
- Place the chicken in a cast iron skillet or roasting pan, and season with the Garlic and Herb Seasoning.
- Roast the chicken for 25 minutes per pound, until a meat thermometer reads 165 in the thickest part of the breast, approximately 1 hour and 40 minutes for a 4 pound chicken.
- In a large salad bowl, toss the baby greens with the endive, kale, radicchio, and red onion.
- Add in the sliced pear, tomato, pecan halves, and dried cranberries.
- In a small mason jar, combine the olive oil, fig balsamic, salt, and pepper.
- Seal the jar, and shake vigorously to combine the dressing.
- Toss the salad with the dressing, and serve with the roast herb chicken.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Grain Free Paleo Salads Shellfish FreeThis is our estimate based on online research. | |
Calories: | 1353 |
Fat: | 98 g |
Carbohydrates: | 27 g |
Protein: | 89 g |
Cholesterol: | 340 g |
Sodium: | 516 mg |
Fiber: | 3 g |
Sugars: | 7 g |
Calculated per serving. |
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