5 from 1 vote
Autumn Salad with Garlic and Herb Chicken
Autumn Salad with Pears & Pecans with Herbed Roast Chicken
Prep Time
35 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 15 mins
Course: Main Course, Salad
Cuisine: American
Servings: 4 servings
Calories: 829 kcal
  • 1 (4-pound) whole roasting chicken
  • teaspoons garlic and herb seasoning blend (such as Primal Palate garlic and herb seasoning)
  • 4 cups baby spring mix
  • 1 endive , chopped
  • 1 cup kale, chopped
  • ½ cup radicchio, chopped
  • ¼ cup red onion, thinly sliced
  • 1 medium Bosc pear , thinly sliced
  • 1 heirloom tomato , chopped
  • ½ cup pecan halves
  • ¼ cup dried cranberries
  • cup olive oil
  • ¼ cup fig balsamic vinegar
  • ¼ teaspoon Himalayan pink salt
  • ¼ teaspoon freshly ground black pepper
  1. Preheat the oven to 375°F. Place the chicken in a cast iron skillet or roasting pan, and season with the garlic and herb seasoning. Roast the chicken for 25 minutes per pound, until a meat thermometer reads 165°F in the thickest part of the breast, approximately 1 hour and 40 minutes for a 4-pound chicken.
  2. In a large salad bowl, toss the baby greens with the endive, kale, radicchio, and red onion. Add the sliced pear, tomato, pecan halves, and dried cranberries.
  3. In a small mason jar, combine the olive oil, fig balsamic vinegar, salt, and pepper. Seal the jar and shake vigorously to combine the dressing. Toss the salad with the dressing and serve with the chicken.
Nutrition Facts
Autumn Salad with Pears & Pecans with Herbed Roast Chicken
Amount Per Serving
Calories 829 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 12g60%
Cholesterol 163mg54%
Sodium 347mg14%
Potassium 1143mg33%
Carbohydrates 26g9%
Fiber 7g28%
Sugar 13g14%
Protein 45g90%
Vitamin A 5140IU103%
Vitamin C 47.4mg57%
Calcium 141mg14%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.