This crisp and colorful autumn chopped chicken salad brings together tender chicken, sweet pears, toasted pecans, dried cranberries, and a tangy homemade balsamic vinaigrette.

It’s the perfect balance of savory, sweet, and fresh—ideal for fall gatherings or a satisfying lunch.

Why You’ll Love This Recipe

Perfectly balanced sweet + savory

Loaded with fall flavors and textures

Simple, fresh homemade balsamic vinaigrette

Great as a main dish or hearty side

Ingredient Highlights

Chicken breasts: Pan-seared until golden and juicy.

Romaine lettuce: Crunchy and fresh base for the salad.

Pears: Sweet, juicy, and perfectly seasonal.

Pecans: Toasted for extra crunch and warmth.

Cranberries & feta: Tangy and sweet pops of flavor.

Balsamic vinaigrette: A simple, zesty dressing that ties it all together.

Pro Tips Before You Start

Let the chicken rest before slicing to keep it juicy.

Toast pecans in a dry skillet until fragrant—don’t skip this step!

Use ripe but firm pears for best texture.

Make the dressing in a jar so you can shake and store easily.

How to Make Autumn Chopped Chicken Salad

Step 1: Cook the Chicken
Halve the chicken breasts horizontally into cutlets.

Season both sides with garlic salt and black pepper.

Heat olive oil in a skillet over medium heat.

Sauté chicken 3–4 minutes per side until fully cooked.

Let rest, then slice into strips.

Step 2: Toast the Pecans
In a dry skillet, toast pecans over medium heat for 5 minutes, stirring frequently until golden and fragrant. Let cool.

Step 3: Build the Salad
In a large bowl, toss together chopped romaine, sliced pears, cranberries, toasted pecans, feta, and sliced chicken.

Step 4: Make the Dressing
Combine balsamic vinegar, Dijon mustard, garlic, olive oil, salt, and pepper in a mason jar.

Shake well to emulsify.

Step 5: Dress and Serve
Drizzle vinaigrette over the salad just before serving. Toss gently to combine.

Serving Ideas

Serve with crusty bread or warm rolls.

Pair with a bowl of butternut squash soup for a fall meal.

Great as a Thanksgiving side or light dinner.

Variations & Substitutions

Use goat cheese instead of feta.

Swap pears for apples or grapes.

Try candied pecans for extra sweetness.

Add cooked quinoa for more protein and fiber.

Storage Tips

Store salad and dressing separately in airtight containers.

Keeps well for 2–3 days (without dressing).

Reheat chicken separately if enjoying leftovers warm.

FAQs

Can I use rotisserie chicken?
Yes! It’s a great shortcut for busy days.

What kind of pears work best?
Bosc or Anjou pears are firm and flavorful.

Can I prep it ahead of time?
Yes, prep everything in advance but add dressing right before serving.

Is this salad gluten-free?
Yes, as long as your Dijon mustard is gluten-free.

What if I don’t like cranberries?
Try chopped dried apricots or cherries.

Can I use pre-made balsamic vinaigrette?
Sure, but homemade tastes fresher and brighter.

Does this work for meal prep?
Absolutely! Just keep ingredients and dressing separate until ready to eat.

Final Thoughts

This autumn chopped chicken salad is bursting with bold fall flavors, satisfying crunch, and creamy tang. It’s a colorful, crave-worthy dish you’ll want to make again and again.