Description
A vibrant and flavorful Autumn Chopped Chicken Salad featuring tender sautéed chicken breasts, crisp romaine lettuce, sweet pears, dried cranberries, toasted pecans, and tangy feta cheese, all tossed in a homemade balsamic Dijon vinaigrette. This refreshing salad is perfect for a nutritious and colorful meal during the fall season.
Ingredients
Chicken
- 1 lb chicken breasts (2 large), trimmed and halved lengthwise
- 1/2 tsp garlic salt (or to taste)
- 1/8 tsp freshly ground black pepper
- 1 Tbsp olive oil
Salad
- 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
Dressing
- 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
Instructions
- Prepare Chicken: Cut chicken breasts in half lengthwise to create 4 thin cutlets. Season both sides of the chicken cutlets with garlic salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chicken cutlets and sauté for 3-4 minutes per side until fully cooked through. Transfer to a cutting board and let rest.
- Toast Pecans: While the chicken is cooking, heat a medium dry skillet over medium heat. Add the pecans and toast for about 5 minutes, tossing frequently until they are fragrant and lightly golden. Remove from heat and allow to cool to room temperature.
- Assemble Salad: In a large mixing bowl, combine chopped romaine lettuce, sliced pears, dried cranberries, toasted pecans, crumbled feta, and the sliced rested chicken cutlets.
- Make Dressing: In a small mason jar, combine balsamic vinegar, Dijon mustard, minced garlic, extra virgin olive oil, salt, and black pepper. Cover tightly and shake vigorously until the dressing is fully emulsified. Shake again if separation occurs before dressing the salad.
- Dress and Toss: Drizzle the balsamic vinaigrette over the salad, adding to taste. Toss all ingredients gently but thoroughly until well combined. Serve immediately.
Notes
- For extra crispness, refrigerate the pecans after toasting before adding to the salad.
- Chicken breasts can be substituted with grilled or rotisserie chicken for convenience.
- If pears are not in season, crisp apples can be used as an alternative.
- The dressing can be made in advance and stored refrigerated for up to 3 days. Shake well before use.
- To make the salad vegetarian, omit the chicken and add extra pecans or chickpeas for protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: American