Quick Fall Chicken Salad with Pears, Pecans &Amp; Creamy Balsamic

This vibrant fall salad is the perfect quick dinner for busy nights. Juicy seasoned chicken cutlets are seared to golden perfection and served atop a bed of fresh spinach tossed with sweet pears, tangy dried cranberries, crunchy pecans, crispy croutons and creamy feta cheese. A creamy balsamic dressing ties everything together for a satisfying meal that’s ready in just 20 minutes.

Packed with comforting fall flavors and crisp textures, this salad is light yet filling. The bold steak seasoning adds a savory depth to the chicken, while the sweet and tangy fruits and nuts create a delightful contrast. It’s an easy, stress-free recipe that will become a weeknight favorite.

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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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

3 ounce Creamy Balsamic DressingView 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 both sides evenly with the steak spice, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. If the chicken browns too quickly, reduce the heat. Transfer the cooked chicken to a cutting board and let it rest for a few minutes.
2. While the chicken cooks, wash and dry the produce. Halve the pear, remove the core and slice it thinly.
3. In a large bowl, combine the spinach and creamy balsamic dressing. Toss until the spinach is well coated. Taste and adjust seasoning with salt and pepper if needed. Add the sliced pear, dried cranberries, pecans, croutons and feta cheese. Toss gently to combine. If the salad seems dry, add a drizzle of olive oil.
4. Slice the rested chicken crosswise into strips. Divide the salad among serving bowls, top with the sliced chicken and serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute feta with goat cheese or blue cheese for a different flavor profile.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the salad crisp.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and add extra protein like chickpeas or tofu. You can also add more nuts and cheese.