Fall is the perfect time for a big, colorful salad. This Harvest Chicken Salad is packed with grilled chicken, roasted butternut squash, crisp apple, and bacon, and every bite has a little of all of it.
I season the chicken with my Best Chicken Seasoning, then add my Roasted Butternut Squash for a little sweetness. A homemade creamy balsamic dressing brings it all together. And if you love chicken salad, you will also want to try my Avocado Chicken Salad!
Ingredients & Substitutions
- Chicken: I use boneless, skinless chicken breasts seasoned with my Best Chicken Seasoning. Chicken thighs can also be used.
- Salad Greens: Use your favorite mixed greens, spring mix, or chopped romaine.
- Bacon: Cooked and crumbled bacon adds a salty, smoky bite. Check out how to bake bacon for perfectly crispy bacon every time with easy cleanup! Turkey bacon can be used.
- Hard-Boiled Eggs: These add protein and richness. You can leave them out if preferred.
- Cherry Tomatoes: Grape tomatoes work just as well.
- Apple: I like Honeycrisp or Gala, but any crisp apple will work.
- Roasted Butternut Squash: Use my roasted butternut squash (which is so good, I had to stop eating it to save some for this salad!), or another roasted winter squash.
- Dried Cranberries: Raisins or dried cherries are good substitutes.
- Pecans: I like pecans, but walnuts or sunflower seeds would also be delicious!
- Feta: Goat cheese or another crumbly cheese can be used.
- Creamy Balsamic Vinaigrette: This homemade dressing brings everything together. Use your favorite creamy balsamic dressing if needed.
- Salt and Pepper: Add to taste.
Tips for the Best Harvest Chicken Salad
- Let the squash cool slightly. Warm roasted squash is delicious on this salad, but let it cool for a few minutes first so it does not wilt the greens.
- Slice the apples right before serving. This helps keep them crisp and fresh.
- Toast the pecans. A few minutes in the oven brings out their flavor and makes them extra crunchy.
- Keep the dressing separate. If you are not serving the salad right away, keep the dressing on the side so the greens stay crisp.
- Slice the chicken after it rests. Letting the chicken rest for about 5 minutes helps keep it juicy and makes it easier to slice.
- Toss just before serving. Add the dressing and gently toss everything together right before serving for the best texture.
FAQs
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken (or any leftover or grilled chicken) is a great shortcut for this salad. Shred or slice about 3 cups of cooked chicken and add it to the salad.
What dressing goes well with this chicken salad?
The creamy balsamic vinaigrette is my favorite, but you can also use a balsamic vinaigrette, honey mustard dressing, or another creamy dressing you enjoy.
What kind of apples are best for this salad?
I like crisp apples such as Honeycrisp or Gala. Granny Smith, Fuji, or Pink Lady apples would also be delicious.
What can I use instead of butternut squash?
Roasted acorn squash, delicata squash, or sweet potatoes would all be good choices. You want something that adds a little sweetness and pairs well with the apples and cranberries.
Can I prepare this salad ahead of time?
Yes! You can cook the chicken, roast the squash, and prepare the other toppings ahead of time. Keep everything separate and wait to add the dressing until you are ready to serve so the greens stay crisp.
How To Store Harvest Chicken Salad
- Refrigerator: For the best texture, store the salad ingredients separately from the dressing. Place the greens, chicken, eggs, bacon, fruit, squash, and toppings in airtight containers and refrigerate for up to 3 days. Store the creamy balsamic vinaigrette in a separate container for up to 1 week. Add the dressing just before serving.
- Dressing: If the vinaigrette thickens in the refrigerator, let it sit at room temperature for a few minutes and whisk or shake well before using.
- Freezer: I do not recommend freezing the assembled salad. The greens, apples, and other fresh ingredients will not have the same texture after thawing.
Harvest Chicken Salad
Ingredients
Chicken
- 3 boneless skinless chicken breasts
- 2 tablespoons Best Chicken Seasoning
- 1 tablespoon extra virgin olive oil
Salad
- 11 ounces mixed salad greens
- 6 strips bacon, cooked, crumbled
- 3 large hard-boiled eggs, halved
- 1 cup (180 g) cherry tomatoes, halved
- 1 medium Honeycrisp apple, thinly sliced
- 1 to 1 ½ cups roasted butternut squash, cooled slightly
- ⅓ cup dried cranberries
- 3 tablespoons pecans, roughly chopped
- Crumbled feta, to taste
- Salt and pepper, to taste
Creamy Balsamic Vinaigrette*
- ½ cup (127.5 g) balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon black poppy seeds
- 1 cup (213 g) extra virgin olive oil
Instructions
Chicken
- Pat the chicken breasts dry with paper towels. Season all sides evenly with the Best Chicken Seasoning.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Salad
- Arrange the mixed greens on a large platter or in a large bowl.
- Top with sliced chicken, crumbled bacon, hard-boiled eggs, cherry tomatoes, apple slices, roasted butternut squash, dried cranberries, pecans, and feta.
- Season lightly with salt and pepper.
Creamy Balsamic Vinaigrette
- To the bowl of a food processor, add the balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, salt, pepper, and poppy seeds. Process until smooth.
- With the processor running, slowly add the oil in a thin, steady stream. Continue processing until the dressing thickens and lightens in color.
- Drizzle the salad with the creamy balsamic vinaigrette and toss gently, or serve the dressing on the side. Serve immediately.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
