Harvest Chicken Salad with Pear, Pecans and Creamy Balsamic Dressing

This harvest chicken salad is the perfect quick and easy meal for busy weeknights. In just 15 minutes, you can enjoy a hearty salad packed with fall flavors: tender chicken seasoned with a bold steak spice, sweet pear, tangy dried cranberries, crunchy pecans and creamy feta, all tossed in a luscious creamy balsamic dressing.

It’s a satisfying balance of savory, sweet and tangy, with a variety of textures that make every bite interesting. Whether you’re looking for a light dinner or a impressive lunch, this salad delivers big on flavor with minimal effort.

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Ingredients

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

3 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the chicken cutlets dry with paper towels. Season all over with the steak spice, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes per side. (Lower heat if browning too quickly.) Transfer to a cutting board to rest.
2. While the chicken cooks, wash and dry the produce. Halve, core and thinly slice the pear.
3. In a large bowl, combine the spinach and creamy balsamic dressing. Toss to coat. Taste and season with additional salt and pepper if desired.
4. Add the sliced pear, dried cranberries, pecans, croutons and crumbled feta to the bowl with the spinach. Toss to combine. (If the salad seems dry, add a drizzle of olive oil.) Slice the rested chicken crosswise. Divide the salad between bowls, top with the sliced chicken and serve.

Recipe Tips

FAQ

Can I use a different dressing?

Yes, you can substitute the creamy balsamic dressing with any vinaigrette or creamy dressing you prefer, such as a raspberry vinaigrette or ranch.

How can I make this salad dairy-free?

Omit the feta cheese or use a dairy-free alternative. Check the dressing label to ensure it’s dairy-free or make your own.

Can I prepare this salad ahead of time?

You can cook the chicken and prep the ingredients in advance. Store components separately and assemble just before serving to keep the salad crisp.