Harvest Chicken Salad
A vibrant, wholesome dish combining roasted chicken, crisp apples, crunchy pecans, and a tangy vinaigrette, perfect for autumn.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or sliced
- 4 cups mixed greens (baby spinach, arugula, and kale)
- 1–2 crisp apples, cored and sliced
- 1/2 cup toasted pecans
- 1/2 cup sweetened dried cranberries
- 1/4 cup olive oil
- 2–3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the chicken (if needed) by seasoning and cooking it over medium heat for 6-7 minutes per side until done.
- Prepare the greens by placing a generous portion in a large bowl.
- Chop the apples into thin wedges or cubes and toss with a little lemon juice to prevent browning.
- Toss in the toasted pecans and cranberries to the greens.
- Slice the cooked chicken and add it to the salad bowl, mixing gently.
- Whisk together the vinaigrette ingredients until well combined.
- Assemble the salad by drizzling the vinaigrette over it and tossing gently.
Notes
For added richness, sprinkle crumbled feta cheese or goat cheese on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: salad, chicken salad, autumn recipes, healthy meals, quick lunch