Sweet Potato, Brussels Sprouts & Dijon Chicken Salad

I love this salad so much during the fall and winter - it's hearty with the delicious chicken and roast sweet potatoes and Brussels sprouts, but still light and refreshing with the crunchy sweet apple and tangy goat cheese. I tend to make this salad for lunch or a quick dinner the day after I make the Dijon Herb Chicken with Butternut Squash and Kale Orzo "Risotto" - another favorite dish of mine. If I'm going to marinade and cook off chicken, I try to make a double batch so I can make salads like this easily later in the week. I use mixed greens here but you could sub baby spinach, arugula, or whatever kind of lettuces you have on hand.

I personally love the salty crunch of macron almonds, but if you don't have any or kind find them at the store, you can substitute roasted whole almonds (give them a rough chop), slivered almonds, salted pepitas (pumpkin seeds) or skip nuts all together.

The vinaigrette for this salad is super easy - just put everything in a mason jar or bowl and whisk well with a fork. Give it another good shake or whisk before you use it as it will separate as it sits. It keeps really well in the fridge for a week+ , so it's great to have handy to pull a quick salad together for lunch or dinner.

While the chicken is a key ingredient for this recipe, this salad is also delicious with out it if you're vegetarian - so keep it in mind for a meatless side dish option!

Serves 2-4 for lunch or dinner depending on how hungry you are and if you're having anything else with it.