As the air turns crisp and the leaves begin to carpet the ground in hues of amber and gold, our kitchens beckon us to create dishes that celebrate the bounty of the season. That’s where this Chopped Fall Harvest Salad with Chicken swoops in like a warm, comforting hug—bursting with textures and tastes that capture the very essence of autumn. Each forkful combines peppery baby greens with the gentle chew of quinoa, sweet bursts of honeycrisp apple, and tangy pops from dried cranberries, all kissed by a drizzle of sweet-tangy dressing. And did I mention the tender, golden-brown chicken that crowns this colorful medley? Whether you’re gathering around the table for a casual weeknight dinner or hosting a festive fall lunch, this salad feels just right.
Not only is this vibrant salad a feast for the eyes, it’s also a celebration of wholesome, nourishing ingredients that play off one another in perfect harmony. The combination of creamy feta and crunchy pecans brings a delightful contrast, while the honey and apple cider vinegar dressing ties everything together with a zesty sweetness. Best of all, it’s beginner-friendly: you’ll have it on the table in about 35 minutes total—no fancy techniques required. So pull out your favorite skillet, sharpen your knife, and let’s dive into a recipe that feels like a crisp autumn afternoon in every bite!
KEY INGREDIENTS IN CHOPPED FALL HARVEST SALAD WITH CHICKEN
Every memorable dish starts with the right ingredients, and this Chopped Fall Harvest Salad with Chicken is no exception. From the vibrant greens to the sweet and savory accents, each component has been carefully chosen to bring balance and depth to your plate. Let’s explore the stars of this recipe:
- Boneless, Skinless Chicken Breasts
These juicy chicken breasts are seasoned simply and pan-seared until golden brown. They add satisfying protein and a tender, savory counterpoint to the crisp vegetables and fruits in the salad.
- Salt and Black Pepper
The dynamic duo of seasoning ensures that every element, especially the chicken, shines with nuanced flavor. A light dusting of salt and pepper awakens the natural taste of each ingredient.
- Olive Oil
Used both for cooking the chicken and as the base of the dressing, olive oil lends a smooth mouthfeel and brings out the richness of the chicken while also emulsifying the sweet-tangy dressing.
- Mixed Baby Greens
A vibrant mix of tender lettuces provides a fresh, delicate canvas. Their mild flavors and soft textures are perfect for soaking up the dressing and balancing the heartier add-ins.
- Cooked Quinoa
This protein-packed grain offers a slightly nutty flavor and a chewy texture that makes the salad more filling. It also elevates the nutritional profile with fiber and essential amino acids.
- Honeycrisp Apple
With its crisp bite and juicy sweetness, the honeycrisp apple brightens every mouthful. Its refreshing crunch contrasts beautifully with the soft cheese and greens.
- Dried Cranberries
These little gems introduce bursts of tart sweetness, complementing the honey in the dressing and adding a lovely color pop to the salad.
- Feta Cheese
Creamy and salty, feta cheese lends a tangy richness that binds the sweet and savory flavors together, melting ever so slightly as you toss the ingredients.
- Toasted Pecans
A handful of pecans offers buttery crunch and earthy warmth, creating an irresistible textural contrast with the softer salad components.
- Extra Virgin Olive Oil (Dressing Base)
The highest-quality olive oil ensures a smooth, fruity foundation for the dressing. It carries the flavors of honey and mustard with finesse.
- Apple Cider Vinegar
This vinegar introduces bright acidity that cuts through the richness of the oil and cheese, giving the dressing a revitalizing zing.
- Honey
Natural sweetness from honey balances the tang of the vinegar and mustard, tying the dressing together in a luscious glaze.
- Dijon Mustard
A spoonful of Dijon adds a gentle heat and a tangy edge, helping to emulsify the dressing and lift the flavors of every ingredient.
HOW TO MAKE CHOPPED FALL HARVEST SALAD WITH CHICKEN
Bringing this vibrant salad to life is a breeze—just follow these straightforward steps to achieve perfectly cooked chicken, a luscious dressing, and a harmonious toss of all the seasonal delights:
1. Season the chicken breasts with salt and black pepper.
Generously coat each piece on both sides, ensuring the seasoning penetrates the surface for maximum flavor.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6–7 minutes on each side, or until fully cooked and golden brown.
Keep the heat at medium to prevent burning and to allow the chicken to develop a beautiful crust.
3. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
Resting ensures the juices redistribute, keeping each slice tender and succulent.
4. In a large bowl, combine the mixed baby greens, cooked quinoa, diced apple, dried cranberries, crumbled feta cheese, and toasted pecans.
Toss gently to distribute ingredients evenly and to get an early hint of that colorful palette.
5. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and black pepper to taste.
Whisk vigorously until the dressing emulsifies into a smooth, shiny coating.
6. Pour the dressing over the salad ingredients in the large bowl and toss to combine thoroughly.
Use tongs or clean hands to ensure every leaf and add-in is lightly coated.
7. Place the sliced chicken on top of the salad and gently mix or arrange it to your preference.
Arrange the chicken strips in a fan pattern for an elegant presentation, or lightly toss them in for an all-in-one bite.
8. Serve the salad immediately, or refrigerate for up to 4 hours for a chilled option.
If serving later, keep the dressing separate until just before plating to maintain crisp textures.
SERVING SUGGESTIONS FOR CHOPPED FALL HARVEST SALAD WITH CHICKEN
There’s something magical about presenting a vibrant fall salad that invites everyone to dig in. Whether you’re serving this dish for a cozy family dinner or a lunchtime gathering with friends, these serving suggestions will help you elevate the experience and make every bite feel special.
- Family-Style Platter
Arrange the chopped salad on a large wooden board or platter, fanning out the chicken slices on top. This creates a communal vibe and allows guests to serve themselves, choosing their favorite ingredients in each scoop.
- Individual Mason Jar Salads
Layer the salad components in glass jars—dressing at the bottom, followed by quinoa, apples, cranberries, pecans, feta, and mixed greens. Top with sliced chicken. Seal and refrigerate for grab-and-go lunches that look as pretty as they taste.
- Rustic Bowl Presentation
Serve in deep ceramic or earthenware bowls to contrast the bright colors. Drizzle extra dressing over the top and garnish with a few extra pecans and a sprinkle of freshly ground pepper for a cozy, farm-to-table feel.
- Wine Pairing Experience
Place small tasting cards next to each plate, suggesting a crisp white wine such as Sauvignon Blanc or Pinot Grigio. Encourage guests to note how the acidic wine accentuates the apple cider vinegar in the dressing and complements the chicken’s savory notes.
HOW TO STORE CHOPPED FALL HARVEST SALAD WITH CHICKEN
When you’ve crafted such a beautiful salad, you’ll want to preserve its flavors and textures for as long as possible. Storing this dish properly ensures that every crunch, sweet pop, and savory bite remains delightful—whether you’re enjoying leftovers the next day or prepping ahead for a gathering.
- Separate Components
Store the chopped greens, quinoa mix, and sliced chicken in individual airtight containers. Keep the dressing in a small jar or container on the side. This prevents wilting and sogginess, allowing you to toss everything together fresh.
- Use Glass Containers
Transfer salad components into glass storage containers which help maintain crispness and prevent odors from seeping in. Glass also makes it easier to see what you have and reduces potential staining from fruits like apple.
- Refrigerate Promptly
Place all ingredients in the fridge within two hours of preparation. The chicken and dressing should be stored at 40°F (4°C) or below to ensure food safety. Consume within 3–4 days for optimal freshness.
- Reheat with Care
If you prefer your chicken warmed, remove it from the container and gently heat in a skillet over low heat with a splash of olive oil. Then reassemble the salad and dress just before serving to keep the greens crisp.
CONCLUSION
This Chopped Fall Harvest Salad with Chicken is a delightful blend of seasonal flavors, textures, and nutrition. We’ve journeyed from pan-seared chicken breasts coated in simple—but potent—seasonings, to a vibrant assembly of greens, quinoa, apples, and crunchy nuts. We whisked together a honey-kissed dressing that ties sweet and tangy notes into every morsel, and we explored creative ways to serve and store this nourishing dish. Whether you’re looking for a wholesome weeknight meal, a show-stopping potluck contribution, or a make-ahead lunch that keeps well in glass jars, this salad has got you covered. The combination of creamy feta, nourishing grains, and crisp produce not only satisfies the taste buds but also fills you with a cozy, autumnal glow.
Feel free to print this article and tuck it into your recipe binder for easy reference on those busy weekdays or lazy weekends. Don’t forget to save it for that special fall gathering you’ve been planning. Below you’ll find a handy FAQ section to answer any lingering questions about substitutions, storage tips, or preparation tricks. And if you decide to try this recipe—or if you have tweaks of your own—please leave a comment, question, or feedback. I’d love to hear about your experience, any flavor twists you invented, or tips that made this salad uniquely yours. Happy cooking!
Chopped Fall Harvest Salad with Chicken
Description
This Chopped Fall Harvest Salad is a delicious medley of mixed greens, crunchy apples, and savory feta, all tossed in a zesty dressing that brightens every bite.
Ingredients
Instructions
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Season the chicken breasts with salt and black pepper.
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Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown.
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Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
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In a large bowl, combine the mixed baby greens, cooked quinoa, diced apple, dried cranberries, crumbled feta cheese, and toasted pecans.
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In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and black pepper to taste.
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Pour the dressing over the salad ingredients in the large bowl and toss to combine thoroughly.
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Place the sliced chicken on top of the salad and gently mix or arrange it to your preference.
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Serve the salad immediately, or refrigerate for up to 4 hours for a chilled option.
Note
- For a vegetarian version, omit the chicken and add grilled tofu or chickpeas.
- If you prefer a nuttier flavor, substitute toasted walnuts for the pecans.
- Feel free to personalize the salad by adding roasted sweet potatoes or butternut squash.
- The salad dressing can be made in advance and stored in the refrigerator for up to a week.
- Consider pairing this salad with a glass of crisp white wine for a delightful dining experience.
