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Chopped Fall Harvest Salad With Chicken

Chopped fall harvest salad with chicken featuring roasted beets, crisp apples, candied pecans, and tangy goat cheese. Tossed with a maple balsamic dressing for a sweet-savory, crunchy bite in every forkful.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520

Ingredients
  

Chicken
  • 2 chicken breasts grilled or roasted and sliced
  • salt to season
  • pepper to season
  • Italian herbs to season
Salad
  • 4 cup mixed greens or kale chopped
  • 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
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast and prep the chicken
  1. Preheat oven to 425°F (220°C). Season chicken breasts with salt, pepper, and Italian herbs, then roast on a sheet pan until cooked through, about 20–25 minutes.
  2. Remove chicken and let it rest until cool enough to slice, about 5 minutes, then slice the chicken.
Make the maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, and Dijon until emulsified, about 30–60 seconds; season with salt and pepper to taste.
Assemble and dress
  1. Arrange the chopped mixed greens or kale in a large bowl. Top with sliced chicken, diced apple, cubed roasted beets, dried cranberries, candied pecans, crumbled goat cheese, and thinly sliced red onion.
  2. Drizzle dressing over the salad just before serving and toss lightly to coat.

Notes

For the best crunch, keep dressed salad separate from greens until serving—assemble everything except the drizzle and refrigerate up to 2 days (dressing keeps up to 5 days). Freezing is not recommended for this salad. For a dairy-light swap, use feta in place of goat cheese for a similar tangy finish.