If you are craving a vibrant, crunchy, and flavorful salad that celebrates the best of the season, this Autumn Chopped Chicken Salad Recipe is your new go-to delight. Imagine tender chicken paired perfectly with crisp romaine, sweet pears, tangy dried cranberries, crunchy toasted pecans, and creamy feta—all brought together by a zesty balsamic Dijon dressing. It’s a harmonious mix of textures and flavors designed to brighten up your lunch or dinner table any day of the week. Once you try this dish, it just might become one of your favorite ways to savor the tastes of fall.
Ingredients You’ll Need
Don’t be daunted by the ingredient list—every element is simple, fresh, and carefully chosen to build layers of taste, color, and texture. Each ingredient contributes something unique, from the mellow sweetness of pears to the rich nuttiness of toasted pecans.
- 1 lb chicken breasts (2 large): Trimmed and halved lengthwise for quick, even cooking and perfect slicing.
- 1/2 tsp garlic salt: Adds a subtle savory depth to the chicken.
- 1/8 tsp black pepper: Freshly ground for just the right amount of spice.
- 1 Tbsp olive oil: For sautéing the chicken to juicy perfection.
- 1 head romaine lettuce (8 cups chopped): The crisp base of the salad, washed and dried for crunch.
- 2 pears (cored and sliced): Offering a juicy sweetness that brightens the salad.
- 1 cup dried cranberries: Providing a tart contrast and chewy texture.
- 1 cup pecans: Lightly toasted to bring out their nutty aroma and crunch.
- 1/2 cup feta cheese (4 oz, crumbled): Adds creamy saltiness and tang.
- 3 Tbsp balsamic vinegar: Creates the tangy backbone of the dressing.
- 1 Tbsp Dijon mustard: For a gentle kick and emulsifying power in the dressing.
- 1 garlic clove (pressed or finely minced): Lends a punch of aromatic flavor.
- 1/2 cup extra virgin olive oil: Blends the dressing into a silky, rich finish.
- 1/4 tsp salt: Balances and enhances all the flavors.
- 1/8 tsp black pepper: A dash more for seasoning throughout.
How to Make Autumn Chopped Chicken Salad Recipe
Step 1: Cook the Chicken Cutlets
Start by slicing your chicken breasts in half lengthwise to create thinner cutlets. This helps them cook quickly and evenly, making slicing easier later on. Season both sides generously with garlic salt and freshly ground black pepper. Heat your skillet over medium with a tablespoon of olive oil, then add the chicken cutlets. Sauté each side for about 3 to 4 minutes or until the chicken is cooked through and has a nice golden sear. Once done, transfer the chicken to a cutting board and let it rest to maintain juiciness before slicing into strips.
Step 2: Toast the Pecans
While the chicken rests, grab a dry skillet and toast the pecans over medium heat. Keep tossing them frequently so they brown evenly and become wonderfully fragrant, which usually takes about 5 minutes. This step intensifies their nutty flavor and adds an irresistible crunch that will anchor your salad’s texture.
Step 3: Assemble the Salad
In a large bowl, mix together the chopped romaine lettuce, sliced pears, dried cranberries, toasted pecans, and crumbled feta cheese. Add the sliced chicken on top. This step lets you see all the gorgeous colors coming together—the pale greens, soft yellows, deep reds, and creamy whites—making your Autumn Chopped Chicken Salad Recipe truly feast-worthy.
Step 4: Prepare and Add the Dressing
In a small mason jar or bowl, combine the balsamic vinegar, Dijon mustard, pressed garlic, extra virgin olive oil, salt, and pepper. Shake or whisk vigorously until the dressing emulsifies to a silky consistency. If separation happens, just give it another shake before drizzling. Pour the dressing over the salad in batches, tossing gently to coat everything evenly. The dressing’s tang and depth lift every ingredient to an exciting new level.
How to Serve Autumn Chopped Chicken Salad Recipe
Garnishes
For an extra pop of freshness and flavor, you might sprinkle some chopped fresh parsley or chives on top before serving. These fresh herbs enhance the overall brightness and add a lovely visual contrast. A few extra toasted pecans or a small handful of shaved parmesan can also give the salad an elegant finishing touch.
Side Dishes
This salad pairs beautifully with a warm, crusty baguette or garlic bread to soak up any leftover dressing. For a heartier meal, roasted sweet potatoes or a simple bowl of soup like butternut squash or tomato bisque complements the autumn flavors and textures wonderfully without overpowering the salad.
Creative Ways to Present
Try serving this salad in individual clear glass bowls or wide, shallow plates to showcase its gorgeous, colorful layers. For a fun twist, wrap portions in butter lettuce leaves or serve as a deconstructed salad platter alongside dressings and extras, letting your guests mix and match their favorites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Autumn Chopped Chicken Salad Recipe, store the salad and dressing separately in airtight containers in the refrigerator. This keeps the crispness of the lettuce and the crunch of the nuts intact, preventing sogginess from the dressing.
Freezing
Because fresh lettuce and dressing do not freeze well, this salad is best enjoyed fresh. However, you can freeze cooked chicken breasts if you want to prepare parts ahead of time. Just thaw completely in the fridge before assembling the salad to preserve the best flavors and textures.
Reheating
Reheat any leftover chicken gently in a skillet or microwave. Allow it to cool slightly before adding back to freshly chopped greens and toppings for a quick, delicious meal. Always add dressing just before serving to keep everything fresh and crisp.
FAQs
Can I use other types of lettuce for this salad?
Absolutely! Romaine lettuce is traditional for this recipe because of its crunch and flavor, but you can use kale, spinach, or mixed greens if you prefer. Just keep in mind that heartier greens like kale may need a bit of massaging with dressing to soften.
What if I don’t have pecans—what nuts work well instead?
Walnuts, almonds, or even toasted pumpkin seeds make excellent substitutes. Just toast your chosen nuts lightly to bring out their natural oils and crunch, which complement the salad beautifully.
Is this salad suitable for meal prep lunches?
Yes, if you prep the components separately and wait to toss the salad with dressing until you’re ready to eat. This way, it stays fresh, crunchy, and flavorful without turning soggy.
Can I make a vegetarian version of the Autumn Chopped Chicken Salad Recipe?
Of course! Omit the chicken and add protein-rich options like chickpeas, roasted butternut squash, or grilled tofu to keep it hearty and satisfying while maintaining all the wonderful seasonal flavors.
How long can leftover salad be kept in the fridge?
When stored properly in separate containers for salad and dressing, leftovers should stay fresh for 2 to 3 days. After that, the lettuce and other fresh ingredients might begin to wilt or lose their texture.
Final Thoughts
This Autumn Chopped Chicken Salad Recipe is a vibrant celebration of simple, wholesome ingredients coming together in perfect harmony. It’s a dish that’s refreshing, hearty, and full of personality—just like a dinner with good friends. Trust me, once you make it, you’ll find yourself craving this salad again and again, especially as the leaves turn and the flavors of fall come alive. So go ahead, give it a try, and enjoy every delicious bite!
Print
Autumn Chopped Chicken Salad Recipe
- Prep Time: 22 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
This Autumn Chopped Chicken Salad is a vibrant and hearty dish featuring tender sautéed chicken, crisp romaine lettuce, sweet pears, tart dried cranberries, crunchy toasted pecans, and creamy feta cheese. Tossed with a tangy homemade balsamic vinaigrette, it’s perfect as a refreshing side or a light main course 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 and cook the chicken: Cut the chicken breasts in half lengthwise to create four thin cutlets. Season both sides with garlic salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken cutlets and sauté for 3-4 minutes per side until fully cooked through and no longer pink in the center. Transfer the cooked chicken to a cutting board and allow it to rest for a few minutes. Then slice into strips.
- Toast the pecans: While the chicken is cooking, place pecans in a medium dry skillet over medium heat. Toast the pecans for about 5 minutes, tossing frequently to ensure even browning, until they become fragrant and lightly golden. Remove from heat and let cool at room temperature.
- Assemble the salad: In a large mixing bowl, combine the chopped romaine lettuce, sliced pears, dried cranberries, toasted pecans, crumbled feta cheese, and the sliced cooked chicken. Toss gently to mix all ingredients evenly.
- Make the dressing: In a small mason jar or bowl, combine balsamic vinegar, Dijon mustard, minced garlic, extra virgin olive oil, salt, and black pepper. Secure the lid and shake vigorously until the dressing emulsifies and blends well. If separation occurs, shake again just before serving.
- Dress and serve: Drizzle the balsamic vinaigrette over the salad to your taste. Toss the salad gently to coat all components with the dressing. Serve immediately for best freshness and texture.
Notes
- For best flavor, use ripe but firm pears to avoid sogginess in the salad.
- Feel free to substitute pecans with walnuts or almonds if preferred.
- To make this salad vegetarian, omit the chicken and consider adding extra nuts or seeds for protein.
- The dressing can be prepared ahead and stored refrigerated for up to 3 days; shake well before use.
- Letting the chicken rest after cooking helps retain juiciness and improves flavor.
