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Autumn Chopped Chicken Salad

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Autumn Chopped Chicken Salad is a vibrant, fall-inspired dish combining tender grilled chicken, roasted butternut squash, fresh apples, cranberries, and crunchy pecans. Tossed in a tangy apple cider vinaigrette, this hearty and flavorful salad is perfect for a light lunch, holiday meal, or filling dinner. With seasonal ingredients and a perfect balance of savory, sweet, and tangy flavors, this salad will quickly become a favorite in your fall recipe rotation.

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 (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

Instructions

  • Roast the Butternut Squash:
    Preheat the oven to 400°F (200°C).
    Toss the cubed butternut squash with olive oil, salt, and pepper.
    Spread the squash evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and set aside to cool slightly.

  • Cook the Chicken:
    Heat 1 tablespoon of olive oil in a skillet over medium heat.
    Season the chicken breasts with salt and pepper on both sides.
    Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
    Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.

  • Make the Vinaigrette:
    In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper until well combined. Taste and adjust the seasoning if needed.

  • Assemble the Salad:
    In a large bowl, combine mixed greens, roasted butternut squash, apple slices, dried cranberries, chopped pecans, and red onion.
    Add the sliced chicken on top, and sprinkle with crumbled feta cheese if desired.

  • Drizzle with Vinaigrette:
    Pour the apple cider vinaigrette over the salad and toss gently to combine all the ingredients.

  • Serve:
    Serve immediately as a main dish or side dish, garnished with additional pecans or green onions if desired.

Notes

Vegetarian Version: Replace the chicken with roasted chickpeas, grilled tofu, or tempeh for a plant-based option.Add More Veggies: Enhance the salad by adding cucumbers, carrots, or bell peppers for extra crunch.Sweet Potato Swap: Use roasted sweet potatoes in place of butternut squash for a slightly different flavor.Grain Version: Add cooked quinoa, farro, or brown rice for a heartier salad.Spicy Version: Add a pinch of cayenne pepper to the vinaigrette or sprinkle red pepper flakes over the salad for added heat.

Find it online: https://cookibly.com/autumn-chopped-chicken-salad/