Autumn Chopped Chicken Salad

Autumn Chopped Chicken Salad possibly your new favorite salad for the fall! Crisp pears, tart cranberries, toasted pecans, feta, and succulent chicken are all packed into every bite.

We adore fall salads, including those with the same dressing as this one, like our well-known Apple Broccoli Salad and Beet Salad (it's truly THAT amazing!). This chicken salad is a hearty dish that embodies the greatest flavors of autumn.

Fall Chicken Salad Recipe

This Fall Chopped Chicken Salad is simple to make, nutritious, and full of the finest ingredients. If you use feta made from goat or sheep milk, it is guilt-free, gluten-free, and paleo with all the deliciousness. This salad works well as a main dish or side dish.

Before it was uploaded, I texted all of my sisters to let them know about this salad because, sometimes, when something is THIS GOOD, I just can't help but share it with everyone. Please don't judge me for using odd adjectives. I didn't intend to publish this screenshot until just now.

Ingredients for Chicken Salad & Balsamic Vinaigrette:

We appreciate that the entire salad can be prepared in advance for events and arrangements. Just before serving, shake some homemade balsamic vinaigrette and add it.

Friends, the dressing really elevates this salad to a new level. It is a keeper recipe and couldn't be simpler. You should use it on all of your salads this fall!

Autumn Chopped Chicken Salad Ingredients:

• 1 lb chicken breasts (2 large), trimmed and halved lengthwise
• 1/2 tsp Garlic salt , (or to taste)
• 1/8 tsp black pepper, freshly ground
• 1 Tbsp olive oil
• 1 head romaine lettuce, (8 cups chopped) rinsed and dried
• 2 pears, cored and sliced
• 1 cup dried cranberries
• 1 cup pecans, lightly toasted on a dry skillet
• 1/2 cup feta cheese (4 oz), crumbled

Balsamic Vinaigrette Ingredients:

• 3 Tbsp balsamic vinegar
• 1 Tbsp Dijon mustard
• 1 garlic clove, pressed or finely minced
• 1/2 cup extra virgin olive oil, (regular olive oil also works)
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. To create four thin cutlets, split the chicken breasts in half lengthwise. Garlic salt and black pepper should be sprinkled on both sides of the chicken cutlets. 1 Tbsp of olive oil in a big skillet over medium heat. Add the chicken cutlets and heat for 3–4 minutes on each side, or until well cooked. While making the salad, move the chicken to a cutting board, let it rest, and then cut it into strips.
2. Pecans should be gently brown and fragrant after 5 minutes on medium heat and frequent turning in a medium dry skillet. Once room temperature has been reached, remove from heat.
3. Chopped romaine lettuce, pear slices, dried cranberries, toasted pecans, crumbled feta cheese, and cooked chicken slices are all combined in a sizable mixing dish.
4. In a little mason jar, combine the dressing ingredients. Shake the contents vigorously while covering with the lid. If there is any separation, shake it again right before using. Balsamic vinaigrette should be added to taste and drizzled over the salad before being combined.

Can I Use Rotisserie Chicken?

YES! We adore the simple swap of turning this into a Rotisserie Chicken Salad by adding diced rotisserie chicken. It turns into a quick and stunning salad that doesn't require any preparation. You can turn leftover turkey into a Thanksgiving-worthy turkey salad throughout the holidays.