Description
This Fall Chicken Chopped Salad combines tender chicken, roasted sweet potatoes, crisp apples, dried cranberries, feta, and pecans with a creamy apple cider Greek yogurt dressing. A fresh, satisfying salad perfect for autumn lunches and dinners.
Ingredients
Scale
- 1 pound boneless skinless chicken breast
- 2 cups sweet potatoes (peeled and diced)
- 1 tablespoon olive oil (divided)
- 1 teaspoon garlic powder (divided)
- ½ teaspoon salt (divided)
- ½ teaspoon ground black pepper
- 6 cups chopped romaine lettuce
- 1 large apple (chopped)
- ¾ cup celery (chopped)
- ½ cup dried cranberries (roughly chopped)
- ½ cup reduced-fat feta cheese (crumbled)
- ⅓ cup red onion (finely chopped)
- ¼ cup chopped pecans
- 2 tablespoon chopped fresh parsley
- ½ cup plain nonfat greek yogurt
- 3 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon water
- ½ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet. Drizzle with part of the olive oil and season with the designated portion of garlic powder and salt. Toss to coat evenly.
- Roast the sweet potatoes until tender inside and lightly browned around the edges, turning as needed for even cooking. Set aside to cool slightly.
- Season the chicken breast with the remaining garlic powder, salt, and black pepper.
- Heat the remaining olive oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until browned and cooked through to an internal temperature of 165°F (74°C).
- Transfer the chicken to a clean cutting board and let it rest briefly. Chop into bite-sized pieces.
- In a large bowl, combine the chopped romaine, apple, celery, dried cranberries, feta, red onion, pecans, and fresh parsley.
- Add the roasted sweet potatoes and chopped chicken. Toss gently to combine.
- In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, and water until smooth.
- Add the garlic powder, cinnamon, salt, and black pepper to the dressing. Whisk until well combined.
- Pour the dressing over the salad and toss gently until the ingredients are evenly coated. Serve immediately.
Notes
- Prepare the chicken, sweet potatoes, and dressing ahead of time; store separately and assemble just before serving.
- Add the apple and pecans shortly before serving to maintain freshness and crunch.
- Adjust the dressing consistency with a little extra water if needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Roasted and Stovetop
- Cuisine: American
Nutrition
- Serving Size: ¼
- Calories: 440 kcal
- Sugar: 20 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 37 g
- Cholesterol: 75 mg
Keywords: Fall Chicken Chopped Salad, fall chicken salad, chicken chopped salad, sweet potato salad, autumn salad, apple chicken salad