Description
A vibrant and hearty Autumn Chopped Chicken Salad packed with tender sautéed chicken, crisp romaine lettuce, sweet pears, tangy dried cranberries, toasted pecans, and creamy feta cheese, all tossed in a zesty homemade balsamic vinaigrette. This salad balances savory and sweet flavors perfect for a nutritious and satisfying meal ideal for fall.
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 (about 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 the Chicken: Cut chicken breasts in half lengthwise so you have 4 thin cutlets. Season both sides of the chicken cutlets with garlic salt and freshly ground black pepper. Heat 1 tablespoon 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 golden brown. Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Once rested, slice the chicken into strips.
- Toast the Pecans: While the chicken cooks, heat a medium dry skillet over medium heat. Add the pecans and toast them for about 5 minutes, tossing frequently to prevent burning. Toast until pecans are fragrant and lightly golden. Remove from heat and let them cool to 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 strips. Mix gently to combine all ingredients evenly.
- Make the Dressing: In a small mason jar or a sealed container, add the balsamic vinegar, Dijon mustard, pressed garlic, salt, and freshly ground black pepper. Pour in the extra virgin olive oil. Secure the lid tightly and shake vigorously until the dressing is well emulsified. Shake again before using if separation occurs.
- Toss and Serve: Drizzle the prepared balsamic vinaigrette over the salad to taste. Toss the salad gently but thoroughly to coat all ingredients with the dressing. Serve immediately for the freshest flavors.
Notes
- To ensure crisp lettuce, rinse and dry romaine thoroughly.
- Use ripe but firm pears to avoid soggy salad.
- To toast pecans evenly, keep tossing and watch closely to prevent burning.
- Customize the dressing by adjusting the mustard and garlic to taste.
- Chicken can be grilled instead of sautéed for a smoky flavor.
- This salad is best enjoyed fresh but can be stored in the fridge for up to 1 day; keep dressing separate to preserve texture.