Chicken Harvest Salad with Apples
A vibrant, hearty salad with sweet apples, tender chicken, peppery greens, and tangy feta over a balsamic dressing. Perfect for a fresh, satisfying meal year-round.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: American
Ingredients
3 cups mixed greens (kale, arugula)
1 boneless, skinless chicken breast (6 oz)
1 large apple (Granny Smith or Fuji, sliced)
1 small pear (Bartlett, sliced)
1/4 cup dried cranberries
1/4 cup toasted almonds, slivered
1/4 cup crumbled feta cheese
1/4 cup balsamic vinaigrette (see note)
Salt and pepper to taste
Instructions
Heat grill or skillet and cook chicken breast to 165°F (15–20 minutes, depending on method). Let rest and dice into chunks.
In a large bowl, combine greens, apple slices, pear, dried cranberries, and toasted almonds.
Top with cooked chicken and feta.
Drizzle balsamic vinaigrette over salad before serving.
Season with salt and pepper to taste.
Notes
For balsamic vinaigrette, mix 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tsp honey.
Optional additions: red onion slices or a few sprigs of fresh thyme.
Store leftovers in an airtight container for up to 2 days (keep dressing separate).
Find it online: https://cookingwithramsay.com/chicken-harvest-salad-apples/