Chicken Fall Harvest Salad with Wild Rice & Rosemary Ranch
A hearty fall harvest bowl with earthy wild rice, kale and dill, crisp apples, caramelized sweet potatoes, maple apple cider chicken, toasted pecans & pumpkin seeds, sharp shallots, and a creamy dill-rosemary aioli that ties the whole thing together.
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Ingredients
For the Maple Apple-Cider Chicken
- 2 pounds boneless skinless chicken breasts or thighs
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic finely grated
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon rubbed sage
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon dried thyme
For the Rosemary Ranch
- ½ cup full-fat sour cream
- ¼ cup mayonnaise
- ¼ cup loosely packed fresh dill
- 1 to 1½ teaspoons fresh rosemary leaves
- 1 small garlic clove
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 to 3 tablespoons buttermilk or milk as needed
For the Wild Rice
- 1 cup wild rice blend
- 1 cup chicken stock
For the Bowls
- 4 cups chopped kale tough stems removed and washed well
- 1 tablespoon extra-virgin olive oil
- Pinch of kosher salt
- 3 cups cooked wild rice blend warm
- 1 large Honeycrisp apple diced
- 4 ounces Cheese (Gouda, Aged Cheddar, or Havarti will work) diced
- ½ cup toasted pecans and/or pumpkin seeds I like to use both
- 1 small shallot very thinly sliced
- ¼ cup fresh dill roughly chopped or torn
- Apple cider vinegar for quick-pickling the shallot (optional but worth it)
Instructions
Marinate Chicken
- Whisk the apple cider vinegar, maple syrup, olive oil, Dijon, garlic, salt, pepper, thyme, and sage together in a bowl. Add the chicken, turn it to coat every side, and let it sit in the fridge for 2 to 4 hours.
Cook the Wild Rice
- Rinse 1 cup wild rice blend and add it to your Instant Pot with 1 cup chicken stock. Cook on high pressure for 25 minutes with a natural release. Spread the cooked rice onto a baking sheet or large plate to cool completely.
Blend the Ranch
- Toss the sour cream, mayonnaise, dill, rosemary, garlic, Dijon, apple cider vinegar, lemon juice, olive oil, salt, and pepper into a small blender or food processor. Blend until smooth and creamy with little green herb flecks throughout. Thin it with milk or buttermilk a tablespoon at a time until it's thick but still drizzles easily. Taste it. Adjust the salt and acid until it makes you want to eat it with a spoon. Chill for at least 30 minutes before serving.
Roast the sweet potatoes
- Preheat your oven to 425°F. Toss the sweet potatoes with olive oil, salt, pepper, and thyme, then spread them out on a sheet pan with some space between pieces. Roast 20 to 30 minutes, tossing once, until they're tender inside with deep browned edges.
Cook the chicken
- Pull the chicken out of the marinade and let the excess drip off. Grill or sear it over medium-high heat until it's deeply browned and hits 165°F at the thickest part. Let it rest 5 to 10 minutes before slicing.
Massage the kale, quick-pickle the shallot
- In a large bowl, work the washed kale with the olive oil and a pinch of salt using your hands for a minute or two, until it softens and darkens up. For the shallot, toss it with a splash of apple cider vinegar and a pinch of salt and let it sit about 10 minutes, then drain. It takes the bite off and gives you that soft pickle-y crunch instead.
Build your bowl
- Start with the kale and then wild rice as your base. Layer on the roasted sweet potatoes, diced apple, cheese of choice, sliced chicken, toasted pecans, shallot, and fresh dill. Finish with a drizzle of rosemary ranch.