Fall Salad with Chicken: Flavorful, Nutritious, Easy

Hey y’all! As the leaves turn golden and the air gets crisp, there’s nothing better than a hearty, delicious salad to celebrate the flavors of fall. This Fall Salad with Chicken is not only packed with the vibrant, earthy flavors of the season but also loaded with nutrients to keep you energized. It’s perfect for lunch, dinner, or even a festive gathering. Ready to dive in? Let’s get cooking!

Why You’ll Love This Fall Salad with Chicken

• Quick and Easy: Ready in just 30 minutes.
• Nutrient-Rich: Packed with protein, fiber, and vitamins.
• Deliciously Versatile: Perfect for lunch or dinner.
• Beautiful Presentation: Vibrant, colorful ingredients.
• Seasonal Flavors: Perfectly captures the essence of fall.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups mixed salad greens
• 1 cup roasted butternut squash cubes
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pecans
• 1/3 cup balsamic vinaigrette

Directions

Step 1: Prepare the Chicken

Preheat your oven to 375°F (190°C). Rub the chicken breasts with olive oil and season with salt and pepper. Place on a baking sheet and bake for 20-25 minutes, or until cooked through (internal temperature should reach 165°F). Let rest for 5 minutes before slicing.

Step 2: Assemble the Salad

In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, feta cheese, and toasted pecans.

Step 3: Dress and Serve

Drizzle the balsamic vinaigrette over the salad and toss gently to coat. Add the sliced chicken on top and serve immediately.

Notes

• You can roast the butternut squash a day in advance to save time. Learn how to roast perfectly at Simply Recipes.
• For a vegetarian version, omit the chicken and add chickpeas for protein.
• For an extra crunch, try adding sliced apples or pears.

Variations

• Apple Walnut Salad: Replace pecans with walnuts and cranberries with sliced apples.
• Spicy Chicken Salad: Add a pinch of cayenne pepper to the chicken seasoning for a spicy kick.
• Vegan Delight: Substitute chicken with grilled tofu and omit feta cheese.

Required Equipment

• Oven
• Baking sheet
• Large salad bowl
• Sharp knife
• Tongs

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to prevent the salad from becoming soggy.

Suggested Pairings

This Fall Salad with Chicken pairs beautifully with a warm bowl of butternut squash soup or a slice of crusty whole-grain bread.

Pro Tips

• Use a meat thermometer to ensure your chicken is perfectly cooked every time. Learn more about using a thermometer from FoodSafety.gov.
• Toss the salad just before serving to maintain freshness.
• For extra flavor, marinate the chicken overnight in balsamic vinaigrette before cooking.

FAQ

Can I use a different type of cheese?

Absolutely! Goat cheese or blue cheese would also work wonderfully in this salad.

How can I make this salad dairy-free?

Skip the feta cheese and consider adding a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

What other proteins can I use?

Grilled shrimp or roasted turkey are excellent alternatives to chicken in this salad.