Fabulous Fall Chicken Salad recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Salad Recipes

Ingredients

2 (5 ounce) skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 tablespoon olive oil
1 (8 ounce) package mixed salad greens, or to taste
2 medium Fuji apples - peeled, cored, and chopped
½ cup dried cranberries
½ cup glazed pecans
¼ cup shredded Parmesan cheese
3 medium green onions, thinly sliced
½ cup balsamic vinaigrette salad dressing, or to taste

Nutrition Info

407 calories
carbohydrate: 34.2 g
cholesterol: 43.8 mg
fat: 20.4 g
fiber: 5.8 g
protein: 24.5 g
saturatedFat: 3.8 g
servingSize: -
sodium: 581.2 mg
sugar: 21.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season chicken with salt and pepper.

  2. Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.

  3. Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

Recipe Yield

4 servings

Recipe Note

Glazed pecans, crisp apples, and sweet dried cranberries give this salad a fall taste that is sure to satisfy all year round.

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