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Sliced grilled chicken served over romaine with apples, cranberries, pecans, and feta.
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5 from 1 vote

Chopped Chicken Salad

Fresh and satisfying, this Chopped Chicken Salad pairs tender grilled chicken with crisp romaine, sweet apples, crunchy pecans, creamy feta, and tangy maple Dijon dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer: Salad, Main Dish, Salad
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Author: Mariam Ezzeddine

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
US Customary - Metric

Instructions

  • Combine the dressing ingredients in a small jar or bowl. Set aside.
  • Pat the chicken breasts dry with a kitchen towel. Season both sides with garlic powder, onion powder, salt, and black pepper.
  • Heat the olive oil in a grill pan or large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes, or until cooked through. Let the chicken rest for 5 minutes, then slice.
  • Add the romaine lettuce, apple, pecans, dried cranberries, and feta cheese to a large bowl. Add the sliced chicken, drizzle with the prepared dressing, and toss.
  • Serve the salad with extra dressing on the side.

Notes

  • The chicken can be served warm or cold. Prepare it ahead and refrigerate until needed.
  • Double the maple Dijon dressing if you want extra to serve on the side or save for another salad.
  • Toast the pecans in a dry skillet for a few minutes to deepen their flavor and add extra crunch.
  • Check the thickest part of the chicken with a meat thermometer. It should reach an internal temperature of 165°F.

Nutrition

Calories: 556kcal | Carbohydrates: 31g | Protein: 41g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 770mg | Potassium: 894mg | Fiber: 4g | Sugar: 23g | Vitamin A: 4179IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg