Autumn Chopped Chicken Salad

A delightful blend of flavors and textures featuring juicy pears, tart cranberries, crunchy pecans, and creamy feta on a bed of fresh salad greens. Perfect for lunch or a light dinner.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Lunch, Main Course, Salad

Cuisine: American, Seasonal

Calories: 450

Ingredients Method Notes

Ingredients

For the salad

2 cups cooked chicken, chopped Use leftover chicken for convenience.
2 pears, diced Fresh ripe pears are recommended.
1/2 cup dried cranberries
1/2 cup pecans, chopped Can substitute with sunflower seeds if allergic.
1/2 cup feta cheese, crumbled Can substitute with goat cheese or blue cheese.
4 cups mixed salad greens Any variety, such as spinach, arugula, or romaine.
1/4 cup balsamic vinaigrette Adjust to taste.

Method

Preparation

In a large bowl, combine the chopped chicken, diced pears, dried cranberries, chopped pecans, and crumbled feta cheese.
Add the mixed salad greens and gently toss to combine.
Drizzle the balsamic vinaigrette over the salad and toss again to coat.
Serve immediately or store in an airtight container for meal prep.

Notes

For added flavor, consider garnishing with extra feta cheese or toasted seeds. Store the dressing separately to keep the salad fresh and crispy.