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!
I love this time of year and there is nothing better than a delicious fall salad. This Harvest Chopped Chicken Salad is loaded with leafy kale, tender seasoned chicken, sweet apple, fresh veggies, crunchy pecans and crumbled feta cheese all tossed with a flavorful dressing. Not only is this harvest salad the perfect healthy lunch, but it makes a hearty, filling dinner you can easily make any day of the week. So much flavor in every bite!
Why You’ll Love This
- Meal size salad – unlike some salads that leave you hungry an hour later, this one is packed with protein, fiber and healthy fats to keep you full and satisfied!
- Flavorful – the seasoning on this chicken is so delicious, the apples and dried cranberries add pops of sweetness, while the maple dijon vinaigrette really brings all these flavors together!
- Customizable – you can easily make this salad all your own by swapping out veggies, adding in sweet potatoes or butternut squash, switching up your protein choice and choosing your own mix-ins.
- Perfect for meal prep – prep the salad components ahead of time to enjoy all week. Kale holds up well to dressings making this salad great for meal prep and leftovers taste even better the next day!
Ingredients You’ll Need
- chicken – you’ll need 2 boneless skinless chicken breasts or you could use boneless skinless chicken thighs or chicken tenderloins as well.
- kale – gives this salad structure and crunch while adding an earthy, nutrient-dense base. Just make sure to remove the tough stems first. You could also use spinach, arugula or other leafy fresh greens.
- apples – you’ll need 2 crisp apples finely chopped. I used Honeycrisp apples for their sweet and tart combo, but feel free to use fuji apples, granny smith or whatever apples you like best.
- celery + red onion – add a crisp crunch to this salad along with extra flavor! You could also use green onion or white onion.
- pecans – these add a nice crunch to the salad and you could also use chopped walnuts, almonds or cashews. These candied maple walnuts would taste great too!
- seasonings – a combination of garlic powder, onion powder, paprika, kosher salt and black pepper.
- dried cranberries – adds a touch of sweetness and chewiness that balances the savory elements of the salad. You could also use dried cherries, golden raisins or chopped dates.
- crumbled cheese – I used crumbled feta cheese, but goat cheese, gorgonzola or even blue cheese all would taste great in this salad.
- maple vinaigrette – a few tablespoons of olive oil, apple cider vinegar, maple syrup (or honey) for natural sweetness, Dijon mustard, fresh garlic, salt and pepper. You could also add a little lemon juice or lemon zest to brighten up the whole salad.
How to Make Harvest Chicken Salad
- Prepare the chicken. 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 4-6 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.
- Make the dressing. Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper in a small bowl or mason jar with tight-fitting lid. Shake vigorously or whisk until emulsified. Taste and adjust seasonings, as needed.
- Assemble salad. 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!
Variations and Substitutions
- More veggies – while this salad has celery and red onion, you can add even more veggies like shredded brussels sprouts, red bell pepper strips, green pepper, carrots, and more.
- Add a crunch – this salad has a ton of texture and fall flavors, but feel free to add in a variety of nuts such as these candied maple walnuts, pumpkin seeds, sunflower seeds, or even crispy bacon.
- Fresh fruit – I added crisp sweet apple to this fall harvest salad for some sweetness. You could also use chopped pears, fresh berries, sliced grapes or pomegranate arils.
- Swap cheese – instead of crumbled feta cheese, feel free to use crumbled goat cheese, grated parmesan cheese or blue cheese crumbles.
- In a wrap – throw this salad in a large tortilla and make a hearty chicken wrap or sandwich.
- Use the dressing on other salads, as a dip for veggies, tossed in pasta salads, or even a spread for sandwiches and wraps.
Pin this now to find it later
Pin It
Follow on Instagram
Prepping this Salad Ahead of Time
The great thing about this salad is that all the elements can be easily made ahead of time at the beginning of the week and stored separately in containers until assembling.
- The chicken can be cooked up to 3 or 4 days ahead of time and tastes great warm or cold on the salad. You could also use any leftover chicken (or leftover turkey), crock pot shredded chicken or shredded rotisserie chicken.
- The maple dijon dressing can be stored in the refrigerator for up to 4-5 days in a sealed mason jar or airtight container. When ready to use, give it a good shake to mix everything up.
- The chopped kale can be washed and stored in a container in the fridge until ready to prepare the salad.
- The celery and red onion can be chopped and sliced ahead of time. Store in separate containers until ready to assemble the salad.
More Chicken Salad Recipes
- Healthy Chicken Caesar Salad
- Chinese Chicken Salad
- Crunchy Thai Chicken Salad
- Raspberry Walnut Chicken Salad
- Wild Rice Chicken Salad
Hope you all enjoy this easy Harvest Chicken Salad recipe. If you love this as much as we do, please leave a 
star rating below. Don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Harvest Chopped Chicken Salad
#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-2-33); }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-2-50); }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-2-66); }linearGradient#wprm-recipe-user-rating-2-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-2-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-2-66 stop { stop-color: #343434; }
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
The post Harvest Chopped Chicken Salad appeared first on Eat Yourself Skinny.