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Trang chủ » Autumn Chopped Chicken Salad with Pears and Balsamic Vinaigrette

Autumn Chopped Chicken Salad with Pears and Balsamic Vinaigrette

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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.

Autumn Chopped Chicken Salad

Yummy Eats Daily
Loaded with seasonal fruit, toasted nuts, and feta cheese, this chopped salad features seared chicken breast and a tangy balsamic Dijon vinaigrette—a quick, wholesome meal with beautiful autumn flavors and textures.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 4
Calories 460 kcal

Ingredients
  

Salad:

  • 1 lb chicken breasts halved
  • ½ tsp garlic salt
  • ⅛ tsp black pepper
  • 1 tbsp olive oil
  • 1 head romaine lettuce 8 cups chopped
  • 2 pears cored and sliced
  • 1 cup dried cranberries
  • 1 cup pecans toasted
  • ½ cup feta cheese crumbled

Dressing:

  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 garlic clove minced
  • ½ cup extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper

Instructions
 

  • Season and cook chicken in olive oil until done. Let rest, then slice.
  • Toast pecans in dry skillet until fragrant.
  • Toss romaine, pears, cranberries, pecans, feta, and chicken in a bowl.
  • Shake dressing ingredients in a jar until emulsified.
  • Drizzle dressing over salad before serving and toss.
  • See full steps with tips & photos → https://p4pd.org/autumn-chopped-chicken-salad/

Notes

  • Pear Tip: Use firm but ripe pears like Bartlett or Anjou for the perfect texture.
  • Feta Swap: Goat cheese or blue cheese crumbles work well too.
  • Prep Ahead: Chicken, dressing, and pecans can be made ahead—assemble salad just before serving.

 

Suggest Another Dish:

  • Garlic Parmesan Roasted Shrimp – Quick and Flavorful
  • Italian Cream Soda – Easy Fizzy Creamy Drink
  • Elegant Earl Grey Tiramisu with Mascarpone Whipped Cream
  • Cherry Clafoutis – Rustic French Cherry Custard Dessert
  • Easy Sausage Croissant Breakfast Casserole (Make-Ahead Brunch!)
  • Creme Caramel Custard – Silky, Elegant & Easy Dessert
Apple Salad Autumn Chopped Chicken Salad Autumn Salad Butternut Squash Recipes Chopped Chicken Salad Crowd-Pleasing Salads Fall Flavors Healthy Lunch Ideas Holiday Side Dish Maple Dijon Dressing Seasonal Produce
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