Description
Tender chicken and crisp romaine mingle with sweet apple cubes, roasted squash, dried cranberries, and crunchy walnuts. A bright honey-Dijon vinaigrette and crumbled feta add tangy creaminess in every bite.
Ingredients
- 2 cups cooked chicken breast chopped
- 2 cups romaine lettuce chopped
- 1/2 cup Granny Smith apple diced
- 1/2 cup roasted butternut squash diced
- 1/4 cup dried cranberries
- 1/4 cup walnuts chopped
- 2 tablespoons feta cheese crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
- In a large bowl combine chopped chicken, romaine lettuce, apple, butternut squash, dried cranberries, and walnuts.
- Drizzle the dressing over the salad ingredients.
- Toss gently until all ingredients are evenly coated.
- Sprinkle crumbled feta cheese on top.
- Divide the salad onto plates and serve immediately.
Notes
- You can replace butternut squash with roasted sweet potato for a different flavor.
- Toasted pumpkin seeds make a great crunchy topping if walnuts aren’t available.
- Cook and chill the chicken ahead of time to save preparation time.
- Store dressing separately and add just before serving to keep the salad crisp.