Autumn Chopped Chicken Salad
User Reviews
5
Autumn Chopped Chicken Salad
Description
The Autumn Chopped Chicken Salad brings together tender chicken split into thin cutlets and sautéed, layered over a bed of romaine lettuce and pears. Dried cranberries and toasted pecans add sweet and nutty elements while feta cheese introduces a creamy and salty contrast. The dressing is a homemade balsamic vinaigrette with Dijon mustard, garlic, and olive oil, brightening the salad with acidity and depth. The pecans are toasted separately to bring out their flavor and crunch before mixing all ingredients together. This salad offers various textures, from the crisp greens and pears to the smooth feta and crunchy nuts, making each bite lively and satisfying.
It works well as a standalone meal packed with protein, or as a side salad complementing roasted dishes. The balance of sweet, savory, and tangy elements makes it flexible for different palates. The homemade dressing can be shaken freshly before serving to keep the oils emulsified and coating the salad evenly.
Ingredients
Autumn Chopped Chicken Salad Ingredients:
- 1 lb chicken breast trimmed and halved lengthwise, 2 large
- 1/2 tsp garlic salt (or to taste)
- 1/8 tsp black pepper freshly ground
- 1 Tbsp olive oil
- 1 romaine lettuce 8 cups chopped) rinsed and dried, head
- 2 pear cored and sliced
- 1 cup dried cranberries
- 1 cup pecans lightly toasted on a dry skillet
- 1/2 cup feta cheese crumbled, 4 oz
Balsamic Vinaigrette Ingredients:
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 garlic pressed or finely minced, clove
- 1/2 cup extra virgin olive oil (regular olive oil also works)
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Cut chicken breasts in half lengthwise so you have 4 thin cutlets. Season chicken cutlets on both sides with garlic salt and black pepper. Place a large skillet over medium heat with 1 Tbsp olive oil. Add chicken cutlets and sautee 3-4 minutes per side or until fully cooked through. Transfer to a cutting board and let chicken rest while preparing the salad then slice the chicken into strips.
- 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.
- In a large mixing bowl, combine chopped romaine, sliced pears, dried cranberries, toasted pecans, crumbled feta and cooked sliced chicken.
- 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. Drizzle balsamic vinaigrette over the salad, adding it to taste then toss to combine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8as a side chicken salad
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbs | 22g | |
| Protein | 14g | 28% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 412mg | 17% |
| Potassium | 339mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 65mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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