Go Back
+ servings
Fall Harvest Salad | Simmer & Sage

Ultimate Fall Salad with Apples, Pecans & Honey Dijon Dressing

A fall favorite, made with garlicky chicken strips, sharp cheese, crispy bacon and sweet-tart apples
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine American
Servings 4

Ingredients
  

The Salad

  • 3 romaine hearts chopped, rinsed and dried
  • 2 boneless, skinless chicken breasts
  • 8 oz. sharp cheddar cheese cut into cubes
  • 1-2 Honeycrisp apples cored and sliced
  • 1/2 cup candied pecans chopped
  • 8 strips of bacon
  • 3 Tbsp. extra virgin olive oil
  • 1/2 cup all-purpose flour
  • 2 cloves garlic minced

The Dressing

  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • Salt and pepper to taste

Instructions
 

  • Slice the chicken breasts in half to make 2 thinner breasts of the same size. You'll end up with 4 cutlets. Heat olive oil and garlic in a skillet over medium heat, until the garlic starts to sizzle. Coat chicken with flour on both sides and tap off the excess. Place chicken cutlets into the skillet and season with salt and pepper. Cook until both sides are browned and the cutlets can be easily pierced with a fork, about 8 minutes each side. Remove onto a cutting board and slice into strips.
  • Place the bacon into the same skillet and fry until crispy. Remove onto a cutting board and dice.
  • Whisk first 3 dressing ingredients together in a small bowl. Whisking constantly, slowly pour in the oil. Season with salt and pepper.
  • Assemble all salad ingredients in a large bowl. Pour dressing over salad and toss together.
Keyword chicken, entree salad, salad
Tried this recipe?Let us know how it was!