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Chopped Fall Harvest Salad With Chicken

Chopped fall harvest salad with chicken made with grilled or roasted chicken, roasted beets, apples, candied pecans, and goat cheese. Tossed with a maple balsamic dressing for a sweet-tang balance and a hearty autumn texture.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chopped fall harvest salad with chicken
  • 2 chicken breasts Grilled or roasted and sliced; season with salt, pepper, and Italian herbs.
  • 4 cup mixed greens or kale Chopped.
  • 1 apple Cored and diced.
  • 1 cup roasted beets Cubed.
  • 0.5 cup dried cranberries
  • 0.5 cup candied pecans
  • 4 oz goat cheese Crumbled.
  • 0.25 cup red onion Thinly sliced.
  • 3 tbsp olive oil For maple balsamic dressing.
  • 2 tbsp balsamic vinegar For maple balsamic dressing.
  • 1 tbsp maple syrup For maple balsamic dressing.
  • 1 tsp Dijon For maple balsamic dressing.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 Italian herbs For seasoning chicken.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and cool the chicken
  1. Season chicken breasts with salt, black pepper, and Italian herbs, then grill or roast until cooked through and the surface is browned, about 15 to 25 minutes depending on thickness, using a sheet pan or cast iron skillet. Transfer to a plate and slice after cooling slightly so juices settle, about 5 minutes.
Make the maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, and Dijon in a bowl until emulsified, about 30 to 60 seconds, until the dressing looks glossy and evenly combined. Taste and season with salt and black pepper to adjust.
Assemble the salad
  1. Arrange chopped mixed greens or kale in a large serving bowl, spreading them out so every bite has greens. Top with sliced chicken, diced apple, cubed roasted beets, dried cranberries, candied pecans, crumbled goat cheese, and thinly sliced red onion, layering so colors show through.
Serve
  1. Drizzle the maple balsamic dressing over the salad just before serving, then toss lightly for 10 to 20 seconds. Serve immediately so the greens stay vibrant.

Notes

Pro tip: cool the chicken slightly before slicing so it stays tender and doesn’t warm the greens. Store salad components separately (greens and toppings in airtight containers) for up to 3 days in the refrigerator; assemble and dress within 1 day for best crunch. Freezing is not recommended for assembled salad; for a dairy swap, use feta in place of goat cheese.