Autumn Chopped Chicken Salad
Total Time
30 mins
Prep Time
22 mins
Cook Time
8 mins
Rating
4.98 out of 5 stars
(84)
Ingredients
8 servings
- 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
- 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
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Preparation
Step 1
Cut chicken breasts in half lengthwise so you have 4 thin cutlets. Season chicken cutlets on both sides with garlic salt and black pepper.
Step 2
Place a large skillet over medium heat with 1 Tbsp olive oil. Add chicken cutlets and sauté 3-4 minutes per side or until fully cooked through.
Step 3
Transfer to a cutting board and let chicken rest while preparing the salad then slice the chicken into strips.
Step 4
Meanwhile, in a medium dry skillet, toast pecans over medium heat for 5 minutes, tossing frequently or until pecans are fragrant and lightly golden. Remove from heat and cool to room temperature.
Step 5
In a large mixing bowl, combine chopped romaine, sliced pears, dried cranberries, toasted pecans, crumbled feta, and cooked sliced chicken.
Step 6
Combine dressing ingredients in a small mason jar. Cover with lid and shake vigorously to combine. If any separation occurs, shake again just before using.
Step 7
Drizzle balsamic vinaigrette over the salad, adding it to taste then toss to combine.
Step 8
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Chef's notes
This salad is paleo (if you use goat/sheep milk feta) and gluten-free.
Use goat cheese instead of feta if desired.
Chopped rotisserie chicken can be used as a substitute for cooked chicken breasts.
Leftovers of the dressing are a great addition to other salads.
