Sheet-Pan Autumn Chicken Salad

Sheet-Pan Autumn Chicken Salad

www.drapervalleyfarms.com

CHECK OUT OUR RECIPE BOOKLET! - Back PRINT THIS RECIPE: | 4 each | RANGER® Free Range Split Chicken Breasts | | 1/4 cup | olive oil, divided | | 1 tbsp.

View full recipe on www.drapervalleyfarms.com

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Cooking tools:

  • Baking sheet
  • Baking dish
  • Zip-top bag
  • Oven
  • Refrigerator
  • Aluminum foil
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Spatula
  • Paper towel
  • Plate

Ingredients

  • 4 each RANGER® Free Range Split Chicken Breasts
  • 1/4 cup olive oil, divided
  • 1 tbsp. apple cider vinegar
  • 1 tsp. Sonoma Spice Queen Herbs De Provence
  • Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp. kosher salt, plus more, to taste
  • 1 tsp. freshly ground black pepper, plus more, to taste
  • 2 medium sweet potatoes, cut into 1-inch pieces
  • 1 large red onion, cut into 1/4-inch wedges
  • 1/4 cup hazelnut oil
  • 1 tsp. Dijon mustard
  • Kosher salt and and freshly ground black pepper, to taste
  • 1 bunch lacinato kale, ribs removed, torn into 1-inch pieces
  • 1 medium Granny Smith apple, cored and sliced thin
  • 1/3 cup roughly chopped hazelnuts, toasted

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