Harvest Recipe

Poach or use leftover chicken

If you don't have cooked chicken, poach 2 medium boneless skinless chicken breasts: place chicken in a saucepan, add enough water to cover, bring to a gentle simmer, cover and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, cool slightly, and shred or chop into bite-sized pieces. You should have about 3 cups.

Make creamy ranch chicken mixture

In a medium bowl combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tsp dry ranch seasoning, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth. Add the shredded chicken and fold gently until the chicken is evenly coated. Taste and adjust seasoning with more salt, pepper, or ranch seasoning if desired. Refrigerate while preparing the rest of the salad so flavors meld.

If using whole beets: roast or boil until tender, then cool, peel, and dice to make 1 cup. For roasted beets: preheat oven to 400°F (200°C), wrap beets in foil with a drizzle of oil and roast 45–60 minutes depending on size, then cool and dice. If using canned beets, drain and dice.

Toast sunflower seeds: place 1/4 cup sunflower seeds in a small dry skillet over medium heat. Stir frequently until they become fragrant and lightly golden, 3–5 minutes. Remove from heat and let cool.

Shred 3 oz cheddar cheese and measure 1 cup shredded carrots and 1 cup dried cranberries. Measure 6 cups mixed salad greens and place in a large bowl or divide among serving plates.

In a jar or small bowl combine 3 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake to combine. Slowly stream in 6 tbsp extra-virgin olive oil while whisking until the dressing emulsifies. Taste and adjust seasoning or sweetness if desired.

If serving family-style: place 6 cups of mixed salad greens in a large serving bowl. If plating individually: divide greens evenly among 4 plates (approx. 1.5 cups per plate).

Top the greens with evenly distributed components: spoon the creamy ranch chicken (about 3/4 cup per serving, total 3 cups across 4 servings), scatter 1 cup shredded carrots, 1 cup diced beets, 1 cup dried cranberries, and 3 oz shredded cheddar. Sprinkle toasted sunflower seeds evenly over the salads.

Drizzle cider vinaigrette lightly over the assembled salads (about 1 1/2 tbsp per serving or to taste). Alternatively serve the vinaigrette on the side.

Garnish with 1 tbsp thinly sliced fresh chives, if using. Serve immediately.