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Harvest Chicken Salad in a serving platter before being mixed together on a wooden table from overhead.
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Harvest Chicken Salad

This Harvest Chicken Salad is packed with juicy chicken, crisp apples, roasted butternut squash, crunchy pecans, bacon, eggs, and dried cranberries. Drizzle it with creamy balsamic vinaigrette for a fresh, filling salad that tastes like fall in every bite!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course, Salad
Keyword: Harvest Chicken Salad
Servings: 6 people
Calories: 807kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Chicken

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

*Can also use store-bought dressing.

Nutrition

Serving: 1portion | Calories: 807kcal