Maple Chicken and Roasted Veggie Salad
"Warm roasted vegetables and garlic, tossed with a sweet and tangy maple vinaigrette. Served with maple marinated grilled chicken ontop of crisp baby kale and spinach."
-- @shelbyykhan
A Note from Feedfeed

Maple marinated chicken breast, which is then grilled and sliced, adds a lot of flavor to this quick and easy weeknight salad, made even more satisfying by the addition of roasted golden beets, broccoli, and carrots. You can swap out any roasted vegetables depending on the season.


Prep time 20mins
Cook time 45mins


Maple grilled chicken

  • 3 chicken cutlets
  • Salt and freshly ground black pepper, to taste
  • 1/ 2 teaspoon smoked paprika
  • 1/ 2 teaspoon dried thyme
  • 1/ 2 teaspoon garlic powder
  • 1/ 2 teaspoon onion powder
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut aminos
  • 2 tablespoons maple syrup
  • 1/ 4 cup avocado oil

Roasted vegetables

  • 3 golden beets, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 small head of broccoli, chopped
  • 1/ 2 red onion, chopped
  • 1/ 4 cup avocado oil
  • 1 bulb of garlic
  • Salt and freshly ground pepper, to taste

Maple vinaigrette and toasted pecans

  • 1/ 2 cup avocado oil
  • 1/ 4 cup apple cider vinegar
  • 1/ 4 cup maple syrup
  • 1 teaspoon kosher salt
  • 1/ 2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 cloves roasted garlic (from roasted vegetables)
  • 1/ 4 cup pecan halves
  • 12 oz fresh spinach
  • 12 oz Fresh baby kale

To make the chicken:


  • Step 1

    Generously season chicken with salt and pepper. In a bowl combine paprika, dried thyme, garlic powder, onion powder, vinegar, coconut aminos, maple syrup, and avocado oil. Add chicken to marinate. Cover and refrigerate for at least one hour.

  • Step 2

    Coat a grill pan with oil, and cook for about 5 minutes per side, until chicken has cooked through to 165 degrees F. Set aside until ready to serve.

To make the roasted vegetables:

  • Step 1

    Preheat oven to 375. Line a baking tray with parchment paper.

  • Step 2

    Cut the top potion off garlic bulb and discard any excess skins. Pour about 1 tablespoon of avocado oil onto garlic and wrap in foil.

  • Step 3

    Arrange vegetables onto pan, and drizzle with remaining oil, season with salt and pepper. Place oil wrapped garlic onto pan and bake for 35-40 minutes until vegetables are softened. Tossing halfway through. Remove from oven and set aside to cool.

To make the vinaigrette and pecans:

  • Step 1

    Whisk all ingredients together, and chill in the fridge until ready to serve (garlic will be added toward the end once it's done roasting).

  • Step 2

    Place pecans on baking tray and bake for about 10 minutes to toast. Sprinkle with salt while warm.

To assemble and serve:

  • Step 1

    Top greens with roasted vegetables, slices of grilled chicken, vinaigrette, and a handful of the toasted pecans. Serve immediately.