Autumn Chopped Chicken Salad
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.
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.