Autumn Chopped Chicken Salad
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.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer: Salad, Main Dish, Salad
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
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
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.
- 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.
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