Fresh Autumn Chicken Chopped Salad
A vibrant and healthy salad featuring grilled chicken, fresh autumn produce, and a tangy vinaigrette.
Equipment
- 1 grill pan or outdoor grill
- 1 large salad bowl
- 1 Whisk
Ingredients
Salad
- 2 cups romaine lettuce chopped
- 1 cup butternut squash roasted and diced
- 1 apple diced
- 1/2 cup pecans toasted
- 1/4 cup red onion thinly sliced
- 2 chicken breasts grilled and chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
Instructions
Preparation
- Marinate chicken breasts in olive oil, lemon juice, and herbs for at least 30 minutes.
- Grill chicken over medium heat until cooked through, about 10 minutes. Let cool and chop.
- Roast butternut squash until tender. Dice apples and thinly slice onion.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
Serving
- In a large bowl, combine romaine lettuce, butternut squash, apple, pecans, onion, and chicken. Drizzle with dressing and toss gently.
Storage
- Refrigerate leftover salad in an airtight container for up to 2 days. Keep dressing separate for best results.
Notes
Pro Tips: Toast pecans for extra flavor. Use a mix of sweet and tart apple varieties for balance. Ingredient Substitutions: Swap chicken for turkey, or pecans for walnuts. How to Serve: Serve this salad as a main dish or a side. Storage & Freshness: Store dressing separately to keep salad crisp. Make-Ahead Tips: Prepare components in advance and assemble right before serving.