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Chopped Fall Harvest Salad With Chicken

Chopped fall harvest salad with chicken featuring roasted beets, diced apples, candied pecans, and crumbled goat cheese tossed in a maple balsamic dressing. This method keeps the salad crisp by drizzling and tossing right before serving.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and salad
  • 2 chicken breasts Grilled or roasted and sliced.
  • 4 cup mixed greens or kale Chopped.
  • 1 apple Cored and diced.
  • 1 cup roasted beets Cubed.
  • 0.5 cup dried cranberries
  • 0.5 cup candied pecans
  • 4 oz goat cheese Crumbled.
  • 0.25 cup red onion Thinly sliced.
Maple balsamic dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1 tsp Italian herbs Seasoning for chicken.

Equipment

  • 1 sheet pan

Method
 

Roast and slice the chicken
  1. Heat the oven to 425°F (220°C). Season chicken breasts with salt, black pepper, and Italian herbs, then roast on a sheet pan for 20-25 minutes until cooked through and lightly browned.
  2. Remove the chicken from the oven and rest it for 5 minutes, then slice and cool slightly so it doesn’t wilt the greens.
Make the maple balsamic dressing
  1. Whisk olive oil, balsamic vinegar, maple syrup, and Dijon until emulsified and the mixture looks smooth.
  2. Season the dressing with salt and black pepper to taste, then whisk once more to combine.
Assemble and serve
  1. Arrange mixed greens or kale in a serving bowl, then top with sliced chicken, diced apple, cubed roasted beets, dried cranberries, candied pecans, crumbled goat cheese, and thinly sliced red onion.
  2. Drizzle the maple balsamic dressing over the salad just before serving and toss lightly to coat without crushing the greens.

Notes

For the crispiest texture, roast the chicken (and cube beets if needed) ahead, then cool completely before assembling. Store leftovers covered in the fridge for up to 3 days, but keep dressing separate if possible to prevent the greens from getting soggy. Freezing isn’t recommended. If you want a dairy-light option, swap goat cheese for feta or a firm vegan cheese and use the same dressing.