This salad recipe makes a delicious lunch or dinner in a matter of minutes, especially if you have some leftover chicken from a previous meal. You can also pick up a roasted chicken to use, instead.

The combination of chicken, greens and fruit is light, refreshing and satisfying. We think you’re going to love it!

Harvest Salad Recipe

Serves 2


  • 2 cups shredded chicken breast (use leftovers from a previous meal, or pick up a roasted chicken to use for this recipe)
  • 1 medium sized apple, diced (Granny Smith works well for this recipe)
  • 1/2 cup celery, diced
  • 2 Tbsp walnuts, chopped
  • 6 cups salad greens, washed and dried
  • apple cider vinaigrette (see recipe)
  • garnish with 2 tsp low-sugar dried cranberries and 2 tsp diced dried apricots


  1. Prepare the salad greens, and place in a salad bowl.
  2. Shred the chicken; then dice the apple and celery place them in the salad bowl with the greens.
  3. Add in 1/4 cup apple cider vinaigrette, and toss to coat the ingredients in the bowl.
  4. Divide the salad mixture between two serving bowls.
  5. Sprinkle the walnuts over the salads, and garnish with a sprinkle of the dried cranberries and apricots. Serve, and enjoy!

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS, CMSC