Autumn Chopped Chicken Salad

Autumn Chopped Chicken Salad

This recipe captures the flavors of fall with a twist on classic chicken salad. Sweet and tart fruits mingle with crunchy nuts and creamy dressing for a satisfying and colorful lunch or light dinner.

Ingredients:

• For the Chicken:
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Salad:
  • 2 cups mixed greens (such as romaine, arugula, and spinach)
  • 1 cup chopped apple (honeycrisp, Granny Smith, or Gala recommended)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup crumbled feta cheese (optional)
• For the Dressing:
  • 1/3 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Cooking Guide:

1. Cook the Chicken: Season chicken breasts or thighs with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side, or until cooked through. Let cool slightly, then shred or chop into bite-sized pieces.
2. Prepare the Salad Ingredients: Wash and dry mixed greens. Chop apple, cranberries, and nuts. Crumble feta cheese (if using).
3. Make the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, and thyme. Season with salt and pepper to taste.
4. Assemble the Salad: In a large bowl, combine mixed greens, chopped chicken, apple, cranberries, nuts, and feta cheese (if using). Toss with the prepared dressing until well coated.

Tips:

• Leftover Chicken: Use leftover roasted, grilled, or poached chicken for this recipe.
• Apple Selection: Choose a variety of apple that holds its shape well, such as honeycrisp, Granny Smith, or Gala. For a sweeter salad, use Fuji or McIntosh apples.
• Nut Alternatives: If you don’t have pecans or walnuts, almonds or chopped cashews can be substituted.
• Vegetarian Option: Omit the chicken and add an extra cup of chopped vegetables, such as roasted butternut squash or diced sweet potato.
• Serving Suggestions: Serve the salad on a bed of mixed greens or with a side of crusty bread.