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Chopped chicken salad on a platter with apples.

Autumn Chopped Chicken Salad

5 from 1 vote
Created by Mariam Ezzeddine
This chicken chopped salad is filled with crunchy romaine lettuce and tender grilled chicken, crisp apples, cranberries and pecans. It’s topped with a sweet maple dressing and tangy feta cheese for an explosion of fall flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer: Salad, Main Dish, Salad
Cuisine American
Servings 4 servings
servings

Ingredients

For the chicken

  • 1.5 lb chicken breasts skinless and boneless
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

For the dressing

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the salad

  • 4 cups romaine lettuce roughly chopped
  • 1 medium apple cored and chopped
  • ½ cup pecans
  • ½ cup dried cranberries
  • ⅓ cup crumbled feta cheese

Instructions

  • Prepare the dressing by combining the dressing ingredients in a small jar or bowl. Keep it aside.
  • Pat dry the chicken breasts with a kitchen towel. Season the chicken on both sides with garlic powder, onion powder, salt, and pepper.
  • Heat a grill pan or large skillet with olive oil; add the chicken breasts and cook over medium heat for 6-8 minutes until the chicken breasts are cooked through. Allow the chicken to rest for 5 minutes and then slice the chicken breasts.
  • Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the cooked sliced chicken to the salad and drizzle the prepared dressing over the salad and toss.
  • Serve the salad with extra dressing on the side to enjoy.

Notes

  • I love the crisp and crunch of romaine lettuce, but you can use your favorite salad greens.
  • Make this recipe even easier by using rotisserie chicken instead. 
  • You can cook the chicken on a grill pan, outdoor grill, or use a skillet or griddle. 
  • Always cook the chicken to a minimum temperature of 165 degrees F. Check for doneness using a meat thermometer.
  • The chicken can be served hot or cold. 
  • Slice the chicken into strips for easy serving.
  • Pour all the salad dressing ingredients into a clean jar, seal and shake.
  • Double the salad dressing so you have extra on hand.  
  • Store the undressed salad and chicken in separate containers for easy meal prep. Combine with the salad dressing just before serving. 
  • For even more crunch, roast the pecans in a dry skillet before adding them to the salad.

Nutrition

Calories: 655kcal | Carbohydrates: 31g | Protein: 41g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 680mg | Potassium: 639mg | Fiber: 4g | Sugar: 23g | Vitamin A: 4269IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg
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