Harvest Chopped Chicken Salad

5 from 2 votes

This fresh and flavorful Harvest Chopped Chicken Salad is made with leafy kale, tender juicy chicken, chopped apples and crunchy pecans all tossed with a maple dijon dressing! This salad is hearty enough for dinner and light enough for lunch!

Prep Time15

Cook Time10

Total Time25

Course: lunch, Salad

Cuisine: American

Keyword: Harvest Chopped Chicken Salad

Servings:

Ingredients

For the Chicken:

2 boneless chicken breasts
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil

For the Salad:

6 cups chopped curly kale, stems removed
2 honeycrisp apples, finely chopped
2 stalks celery, finely chopped
1/2 cup red onion, thinly sliced
1/2 cup pecans, chopped
1/2 cup dried cranberries
1/3 cup crumbled feta cheese

For the Maple Dijon Dressing:

1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp maple syrup
1 Tbsp Dijon mustard
1 clove garlic minced
1/4 tsp each salt + pepper

Instructions

Season chicken on both sides with onion powder, garlic powder, paprika, salt and pepper.
Heat a grill pan or large skillet with olive oil over medium-high heat and cook chicken, about 4 to 5 minutes on each side. The internal temperature of the chicken should reach 165 F using a digital thermometer and juices should run clear.
Transfer chicken to a cutting board and let rest for 5 minutes. Cut chicken into bite-sized chunks and set aside.
To make the dressing, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper in a small bowl or mason. Shake vigorously or whisk until emulsified. Taste and adjust seasonings, as needed.
In a large bowl, combine all the ingredients for the salad including the cooked chicken and toss to combine. Drizzle the salad with dressing and mix until fully coated. Serve and enjoy!

Nutrition