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
Scale
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.