Name: Autumn Harvest Chicken Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: US
Ingredients: 2 (5 ounce) skinless, boneless chicken breast halves; Salt and freshly ground black pepper, to taste; 1 tablespoon extra virgin olive oil; 1 (8 ounce) package mixed salad greens; 2 medium Fuji apples, peeled, cored, and diced; 1/2 cup dried cranberries; 1/2 cup glazed pecans; 1/4 cup shredded Parmesan cheese; 3 medium green onions, thinly sliced; 1/2 cup balsamic vinaigrette salad dressing, or to taste

Embrace the essence of autumn with this vibrant chicken salad. Crisp apples, sweet cranberries, and glazed pecans harmonize to create a symphony of flavors, making it a delightful experience any time of the year.

Follow The Directions

01

Step

Season chicken breasts with salt and freshly ground black pepper. (2 minutes)

02

Step

Heat olive oil in a skillet over medium heat until shimmering. Add chicken and cook until golden brown and cooked through, about 5-7 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). (15 minutes)

03

Step

Remove chicken from skillet and let rest for 10 minutes before slicing into thin strips. (10 minutes)

04

Step

In a large bowl, combine salad greens, diced Fuji apples, dried cranberries, glazed pecans, shredded Parmesan cheese, and thinly sliced green onions. Toss gently to combine. (5 minutes)

05

Step

Top the salad with the sliced chicken and drizzle with balsamic vinaigrette dressing to taste. Serve immediately and enjoy. (2 minutes)

For an extra layer of flavor, try grilling the chicken instead of pan-frying.
If you don't have Fuji apples, Honeycrisp or Gala apples make excellent substitutes.
Make your own glazed pecans by tossing pecan halves with maple syrup and a pinch of salt, then baking at 350°F (175°C) for 8-10 minutes.
Adjust the amount of balsamic vinaigrette to your preference. You can also use a homemade vinaigrette for a fresher taste.

Adeline Lubowitzframi

Written by

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