Fresh Autumn Chopped Chicken Salad
A vibrant salad that combines crisp vegetables, tender chicken, and a delightful dressing, perfect for any occasion.
Equipment
- Mixing Bowl
- Skillet
- Whisk
Ingredients
Ingredients Group Label
- 2 cups Cooked Chicken Breast Diced into bite-sized pieces.
- 4 cups Mixed Greens Such as spinach, arugula, and romaine.
- 1 large Apple Cored and diced.
- 1/4 cup Red Onion Thinly sliced.
- 1/2 cup Feta Cheese Crumble over the salad.
- 1/2 cup Walnuts Chopped and toasted.
- 1/3 cup Dried Cranberries
- 3 tablespoons Olive Oil Extra virgin.
- 2 tablespoons Balsamic Vinegar
- Salt and Pepper To taste.
Instructions
- Begin by prepping your ingredients. Gather all the components required for the Fresh Autumn Chopped Chicken Salad.
- Dice the cooked chicken breast into bite-sized pieces and place in a large mixing bowl.
- Wash and dry the mixed greens thoroughly. Tear them into bite-sized pieces and add to the bowl.
- Core and cube the apple, then toss it into the mixing bowl.
- Slice the red onion thinly and add it to the bowl.
- Crumble the feta cheese over the salad.
- Toast the walnuts in a dry skillet over medium heat for about 5 minutes, then chop coarsely and add to the bowl.
- Sprinkle the dried cranberries over the salad.
- In a separate bowl, whisk together the olive oil and balsamic vinegar until emulsified.
- Drizzle the dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste, then let the salad sit for about 5 minutes before serving.
- Serve the salad in individual bowls or on a large platter, garnished with additional walnuts or feta if desired.
Notes
This salad is perfect for meal prep. Store in an airtight container and add dressing just before serving.