Autumn Salad with Chicken
Juicy chicken, fresh and dried fruit, salad greens, nuts, and feta cheese pair with a wonderful dressing made with mustard, balsamic vinegar, honey and more, for a nicely balanced dish.
Servings: 4
Equipment
- Skillet Large
Ingredients
For the Salad:
- 1 Pound chicken breasts 2 large, trimmed and halved lengthwise
- ½ Teaspoon garlic powder
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper freshly cracked
- 1 Tablespoon olive oil
- 2 Cups kale
- 2 Cups arugula
- 2 pears ripe, cored and sliced
- 2 apples Honeycrisp, cored and sliced
- ¼ Cup dried cranberries
- ½ Cup almonds sliced
- ½ Cup feta cheese crumbled
For the Dressing:
- ¾ Cup mayonnaise
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 Teaspoon olive oil
- ½ Teaspoon garlic powder
- ¼ Teaspoon kosher salt
- ¼ teaspoon black pepper freshly cracked
- 1 Tablespoon honey
Instructions
- Season the chicken with garlic powder, salt and black pepper on both sides.
- Heat the olive oil in a large skillet over a medium-high heat.
- Add the chicken and cook for 6 to 8 minutes on one side. Flip and continue cooking for another 6 to 8 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
- In a mixing bowl, whisk together the dressing ingredients until smooth.
- Add the kale and arugula to a serving bowl or platter. Top it with the sliced pears, apples, cranberries, almonds, feta cheese, and sliced chicken.
- Serve the creamy balsamic vinegar dressing alongside the salad to keep the ingredients crisp and fresh.
Notes
Toast the nuts: I prefer to toast the nuts (although it's optional). Bake them on a parchment paper lined baking sheet for 5 to 10 minutes at 350°F or in a dry skillet until fragrant.
Serve the dressing separately: You can drizzle the dressing over the salad if you're serving it immediately, but it's best to serve it alongside the salad so that people can choose how much to add and so it doesn't sit for a while and make the salad soggy.
Save time with cooked chicken: You can cut the prep time in half by using rotisserie chicken or leftover cooked chicken. Simply cut it into slices.
Serve the dressing separately: You can drizzle the dressing over the salad if you're serving it immediately, but it's best to serve it alongside the salad so that people can choose how much to add and so it doesn't sit for a while and make the salad soggy.
Save time with cooked chicken: You can cut the prep time in half by using rotisserie chicken or leftover cooked chicken. Simply cut it into slices.
Nutrition
Calories: 768kcal | Carbohydrates: 45g | Protein: 32g | Fat: 53g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1103mg | Potassium: 884mg | Fiber: 9g | Sugar: 31g | Vitamin A: 1503IU | Vitamin C: 21mg | Calcium: 215mg | Iron: 2mg
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