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Autumn Chopped Chicken Salad

A refreshing and hearty salad combining crisp vegetables, tender chicken, nuts, and a variety of seasonings, perfect for autumn.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, chopped chicken breast Use leftover roasted or grilled chicken, if available.
  • 4 cups mixed greens (such as kale, spinach, and arugula)
  • 1 cup diced apples
  • ½ cup dried cranberries
  • ½ cup roasted pecans or walnuts Substitutions include almonds, cashews, or sunflower seeds.
  • ½ cup finely chopped celery
  • ½ cup crumbled feta cheese (optional) Can be omitted for a vegan version.
Essential Seasonings
  • 3 tablespoons olive oil For dressing and cooking.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup For a hint of sweetness.
  • to taste salt and freshly ground black pepper
  • to taste fresh herbs (dill or parsley)

Method
 

Preparation
  1. Begin by prepping all the ingredients. Dice the cooked chicken into bite-sized pieces, chop the greens, and cut the apples into cubes.
  2. Measure out the dried cranberries, nuts, celery, and cheese, if using, and set all ingredients aside.
Cooking Chicken (if using raw)
  1. If you are using raw chicken, cook it first. Marinate with olive oil, salt, pepper, and any preferred herbs before grilling or baking.
  2. Once cooked, shred or chop the chicken as desired.
Mixing and Assembling
  1. In a large mixing bowl, combine the mixed greens, chicken, apples, cranberries, and nuts.
  2. Toss gently to ensure an even distribution of ingredients without bruising the greens.
Dressing and Finishing
  1. For the dressing, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
  2. Drizzle over the salad just before serving and toss once more to combine flavors.

Notes

This salad can be customized with different nuts or grains. It is best consumed within 2 to 3 days if stored in an airtight container in the refrigerator. Dress the salad just before serving to keep the greens crisp.