Autumn Salad with Pears and Pecans, and Herbed Roast Chicken

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

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
  1. Preheat your oven to bake at 375 degrees.
  2. Place the chicken in a cast iron skillet or roasting pan, and season with the Garlic and Herb Seasoning.
  3. 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.
  4. In a large salad bowl, toss the baby greens with the endive, kale, radicchio, and red onion.
  5. Add in the sliced pear, tomato, pecan halves, and dried cranberries.
  6. In a small mason jar, combine the olive oil, fig balsamic, salt, and pepper.
  7. Seal the jar, and shake vigorously to combine the dressing.
  8. Toss the salad with the dressing, and serve with the roast herb chicken.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:20 minutes
  • cook:1 hour and 40 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:1287
    Fat:93 g
    Carbohydrates:35 g
    Protein:84 g
    Calculated per serving.

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