This Autumn Chopped Chicken Salad is loaded with crisp pears, tangy craisins, pecans, feta and juicy chicken! It's the perfect Fall Salad and this simple balsamic vinaigrette will win you over. Salad, Salad Ideas, Salad Recipes Healthy, Salad Recipes, Salad Dressing Recipes , Salad Recipes for Dinner
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 lb chicken breasts (2 large) trimmed and halved lengthwise 1/2 tsp Garlic salt (or to taste) 1/8 tsp black pepper freshly ground 1 Tbsp olive oil 1 head romaine lettuce (8 cups chopped) rinsed and dried etc.
Instructions:
Step one. Cut chicken breasts in half lengthwise so you have 4 thin cutlets. Season chicken cutlets on both sides with garlic salt and black pepper. Place a large skillet over medium heat with 1 Tbsp olive oil. Add chicken cutlets and sautee 3-4 minutes per side or until fully cooked through. Transfer to a cutting board and let chicken rest while preparing the salad then slice the chicken into strips.
Next step is, Meanwhile, in a medium dry skillet, toast pecans over medium heat for 5 minutes, tossing frequently or until pecans are fragrant and lightly golden. Remove from heat and cool to room temperature.
Next step is, In a large mixing bowl, combine chopped romaine, sliced pears, dried cranberries, toasted pecans, crumbled feta and cooked sliced chicken.
