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Chopped Fall Harvest Salad With Chicken

Chopped fall harvest salad with chicken—roasted chicken, beets, apples, and goat cheese over mixed greens with a maple balsamic dressing. Toss lightly at serving for crisp greens and a glossy, emulsified vinaigrette.
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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
  

Chicken
  • 2 chicken breasts Grilled or roasted, then sliced.
  • 1 salt Season the chicken.
  • 1 pepper Season the chicken.
  • 1 Italian herbs Season the chicken.
Salad base
  • 4 cup mixed greens Chopped (or use chopped kale).
  • 4 cup kale Chopped (use instead of mixed greens if preferred).
  • 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.
Maple balsamic dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon
  • 1 salt Add to taste for dressing.
  • 1 pepper Add to taste for dressing.

Equipment

  • 1 sheet pan

Method
 

Cook the chicken
  1. Grill or roast the chicken breasts seasoned with salt, pepper, and Italian herbs until cooked through to a safe internal temperature, then slice and cool slightly.
Make the maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, and Dijon until emulsified and glossy.
Chop and assemble the salad
  1. Arrange the chopped mixed greens (or chopped kale) in a bowl.
  2. Top the greens with sliced chicken, diced apple, cubed roasted beets, dried cranberries, candied pecans, crumbled goat cheese, and thinly sliced red onion.
Dress and serve
  1. Drizzle with maple balsamic dressing just before serving and toss lightly so the greens stay crisp.

Notes

For the best texture, assemble everything except the dressing and chill up to 24 hours; dress and toss right before serving so the greens don’t wilt. Leftovers keep in the fridge for 2 days, but note the pecans may soften. Freezing isn’t recommended for this salad. For a lighter option, swap goat cheese for feta and use half the pecans.