Chicken Salad

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Autumn Chopped Chicken Salad – Fresh, Crunchy & Flavorful



This Autumn Chopped Chicken Salad is a hearty, colorful, and refreshing dish packed with seasonal flavors. Juicy chicken, crisp apples, roasted butternut squash, and crunchy pecans come together with a tangy apple cider vinaigrette. It’s the perfect balance of sweet, savory, and nutty — ideal for lunch, meal prep, or a cozy fall dinner.

🍁 Why You’ll Love This Salad

  • ✅ Packed with fall flavors

  • ✅ High in protein & fiber

  • ✅ Customizable with your favorite toppings

  • ✅ Ready in just 30 minutes

🛒 Ingredients

For the Salad:

  • 2 cups cooked chicken breast, chopped (rotisserie works great)

  • 4 cups mixed greens (kale, spinach, or arugula)

  • 1 small apple, diced (Honeycrisp or Gala)

  • 1 cup roasted butternut squash (cubed)

  • ½ cup dried cranberries

  • ½ cup pecans or walnuts, toasted

  • ½ cup feta or goat cheese, crumbled

  • ½ small red onion, thinly sliced

For the Apple Cider Vinaigrette:

  • ⅓ cup olive oil

  • 3 tbsp apple cider vinegar

  • 1 tbsp Dijon mustard

  • 1 tbsp honey or maple syrup

  • Salt & black pepper, to taste

👩‍🍳 Instructions

  1. Roast the Squash

    • Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast 20–25 minutes until tender.

  2. Prepare the Dressing

    • In a small jar, whisk (or shake) olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

  3. Assemble the Salad

    • In a large bowl, layer greens, chicken, apples, roasted squash, cranberries, pecans, red onion, and cheese.

  4. Dress & Serve

    • Drizzle with vinaigrette, toss gently, and serve immediately.

🍴 Variations

  • Swap butternut squash for roasted sweet potatoes.

  • Use blue cheese instead of feta for a sharper flavor.

  • Add quinoa or farro for extra heartiness.

  • Make it vegetarian by skipping the chicken and adding chickpeas.

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