Autumn Chopped Chicken Salad

Why You’ll Love This Recipe

This Autumn Chopped Chicken Salad is vibrant, filling, and perfect for fall. The combination of crunchy greens, roasted butternut squash, and juicy chicken provides a hearty and flavorful base. The added sweetness from apples and cranberries, along with the crunch of pecans, gives the salad a seasonal twist. Topped with a homemade apple cider vinaigrette, the salad is both light and indulgent, making it a perfect dish for any autumn gathering or weeknight dinner.

Ingredients

For the salad:

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil (for cooking the chicken)

• Salt and pepper to taste

• 2 cups mixed greens (such as arugula, spinach, or baby kale)

• 1 small butternut squash (peeled, cubed, and roasted)

• 1 apple (thinly sliced, any variety)

• 1/4 cup dried cranberries

• 1/4 cup roasted pecans (chopped)

• 1/4 red onion (thinly sliced)

• 1/2 cup crumbled feta cheese (optional)

For the apple cider vinaigrette:

• 3 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon honey (or maple syrup)

• 1/4 cup olive oil

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the butternut squash:

1. Preheat the oven to 400°F (200°C).

2. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper.

3. Spread the squash in an even layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Remove from the oven and let it cool slightly.

2. Cook the chicken:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.

2. Season the chicken breasts with salt and pepper on both sides.

3. Add the chicken to the skillet and cook for 6-7 minutes per side, or until fully cooked through and golden brown (internal temperature should reach 165°F/74°C).

4. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

3. Make the vinaigrette:

1. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper until the dressing is well combined. Taste and adjust the seasoning as needed.

4. Assemble the salad:

1. In a large salad bowl, combine the mixed greens, roasted butternut squash, sliced apple, dried cranberries, chopped pecans, and red onion.

2. Add the sliced chicken on top and sprinkle with crumbled feta cheese, if using.

5. Drizzle with vinaigrette:

1. Pour the apple cider vinaigrette over the salad and toss gently to combine all the ingredients.

6. Serve:

1. Serve the salad immediately as a main dish or side dish.

Servings and Timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cook Time: 30 minutes (for the squash and chicken)

• Total Time: 40 minutes

Variations

• Vegetarian version: Skip the chicken and add roasted chickpeas or grilled tofu for a plant-based version.

• Add more veggies: For extra crunch, add cucumber, carrots, or bell peppers to the salad.

• Sweet potato swap: Replace the butternut squash with roasted sweet potatoes for a slightly different flavor.

• Grain version: Add cooked quinoa, farro, or brown rice to make the salad even heartier.

• Spicy version: Add a pinch of cayenne pepper to the vinaigrette or sprinkle red pepper flakes over the salad for a spicy kick.

Storage/Reheating

• Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting.

• Reheating: The salad is best enjoyed fresh, but you can reheat the chicken and roasted squash in the microwave or on the stovetop before serving.

FAQs

1. Can I use a different type of squash?

Yes, you can use other types of squash, such as acorn squash or delicata squash, in place of butternut squash. Just be sure to adjust the roasting time as needed based on the size and type of squash.

2. Can I make the salad ahead of time?

You can prepare the components of the salad ahead of time. Roast the squash, cook the chicken, and make the vinaigrette. Store the ingredients separately and assemble the salad just before serving to keep it fresh.

3. Can I use other nuts instead of pecans?

Yes, you can swap the pecans for other nuts like walnuts, almonds, or cashews for a different texture and flavor.

4. Can I add cheese other than feta?

Yes, you can use goat cheese, blue cheese, or even shredded cheddar as alternatives to feta. Just be sure to adjust the flavor profile to your liking.

5. Can I use a store-bought vinaigrette?

Yes, you can use store-bought apple cider vinaigrette or any other vinaigrette you like, though the homemade vinaigrette adds a fresh touch that pairs perfectly with the ingredients in this salad.

6. Can I make the dressing without honey?

Yes, if you prefer a vegan version, you can use maple syrup or agave nectar as a substitute for honey in the vinaigrette.

7. How do I keep the apples from browning?

To prevent the apples from browning, toss them with a little lemon juice before adding them to the salad. The acidity helps preserve their freshness.

8. Can I make this salad gluten-free?

Yes, this salad is naturally gluten-free. Just make sure that the dressing ingredients, like mustard and hoisin sauce, are gluten-free if needed.

9. Can I use leftover cooked chicken?

Yes, leftover cooked chicken works perfectly for this salad. Just shred or slice it and add it to the salad when you’re ready to serve.

10. Can I use a different type of apple?

Yes, you can use any type of apple you like. For sweetness, Gala or Fuji apples work well, while Granny Smith apples add a nice tart contrast to the salad.

Conclusion

Autumn Chopped Chicken Salad is a delicious, vibrant dish that brings together the best of fall’s seasonal flavors. With roasted butternut squash, crisp apples, tender chicken, and a tangy apple cider vinaigrette, this salad is both satisfying and refreshing. Whether you enjoy it as a main course or a side dish, it’s the perfect way to celebrate the flavors of the season. Packed with nutrients, textures, and flavors, this salad will become a favorite in your fall recipe rotation!

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