Winter Chicken Chopped Salad is a fresh, hearty way to enjoy a high protein meal during the colder months.
When your usual lunch salads start feeling a little boring, this one gives you something different with roasted butternut squash, tender chicken, crisp vegetables, and sweet winter fruit.
There’s plenty of texture in every bite. You have crunchy cabbage, soft roasted squash, juicy pears, and toasted walnuts. The orange maple dressing brings everything together with a little sweetness and tang without overpowering the other ingredients.
This isn’t a tiny side salad. With 33 grams of protein per serving, it’s filling enough for lunch or dinner. You can also prepare several ingredients ahead of time, making it easier to enjoy a homemade salad on busy days.
A baking sheet works great for roasting the squash, and a large skillet is all you need for cooking the chicken. Once everything is ready, a large mixing bowl gives you enough room to toss the chopped ingredients without making a mess.
It’s a delicious change from the usual winter comfort foods when you want something fresh but still satisfying.
Why You’ll Love This Winter Chicken Chopped Salad
33 Grams of Protein Per Serving
Chicken makes this a filling main dish with plenty of protein. You can serve it for lunch without needing another dish to make it a complete meal.
A Great Way to Enjoy Winter Produce
Butternut squash, pears, kale, and pomegranate seeds give you a delicious mix of seasonal ingredients. It’s an easy way to add more variety to your winter meals.
Plenty of Crunch
Finely chopped cabbage, toasted walnuts, and fresh pomegranate seeds keep every bite interesting. The different textures make this much more satisfying than a basic lettuce salad.
Easy to Prepare Ahead
You can cook the chicken, roast the squash, and chop the vegetables in advance. Store the ingredients separately and assemble your salad when you’re ready to eat.
A Fresh Homemade Dressing
The orange maple dressing has a nice balance of sweet and tangy flavors. You can prepare it ahead of time and adjust how much you use on each serving.
Ingredient Substitutions
Butternut Squash
Sweet potatoes work great instead of butternut squash. Cut them into similar-sized cubes and roast until tender.
Chicken Breasts
Boneless skinless chicken thighs are a good alternative. You can also use cooked rotisserie chicken to save preparation time.
Kale
Baby spinach works great if you prefer a milder green. You can also use chopped romaine for a lighter, crunchier salad.
Red Cabbage
Green cabbage is an easy substitute. It has a similar crunch and works great with the other ingredients.
Pear
A crisp apple is a delicious alternative. Honeycrisp or Fuji apples provide plenty of sweetness and crunch.
Pomegranate Seeds
Dried cranberries are a convenient replacement. Use a smaller amount since they’re sweeter and more concentrated.
Walnuts
Chopped pecans work great in this salad. Toasted sliced almonds are another good option.
Goat Cheese
Crumbled feta cheese is a good substitute if you prefer something saltier. Blue cheese also works for a stronger flavor.
Orange Juice
Fresh lemon juice can replace the orange juice for a more tart dressing. You may want to add a little extra maple syrup to balance the acidity.
Apple Cider Vinegar
White wine vinegar works great as a substitute and has a similarly mild, tangy flavor.
Dijon Mustard
Whole grain mustard is a good alternative. It gives the dressing a slightly different texture with a similar tangy taste.
Pure Maple Syrup
Honey is an easy replacement and provides a similar sweetness.
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RECOMMENDED TOOL FOR THIS RECIPE
Vegetable Chopper
A handy shortcut for finely chopped salad ingredients.
Winter Chicken Chopped Salad
Equipment
Ingredients
- 2 cups butternut squash peeled and cut into ½-inch cubes
- 2 tablespoon olive oil divided
- ½ teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 1 pound boneless skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 4 cups kale stems removed and finely chopped
- 2 cups red cabbage finely chopped
- 1 medium ripe pear cored and diced
- ½ cup pomegranate seeds
- ½ cup chopped walnuts toasted
- ⅓ cup crumbled goat cheese
- 3 tablespoon olive oil
- 3 tablespoon orange juice freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoon pure maple syrup
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the cubed butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Toss the squash to coat and spread it into a single layer.
- Roast for 20 to 25 minutes, turning halfway through, until tender and lightly browned. Remove from the oven and let cool slightly.
- While the squash roasts, season the chicken breasts with garlic powder, dried thyme, and the remaining ¼ teaspoon each of salt and black pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chicken and cook for 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board and let rest for 5 minutes.
- Chop the chicken into small, bite-sized pieces.
- Place the chopped kale in a large mixing bowl. Add 1 teaspoon of the olive oil measured for the dressing.
- Massage the kale with your hands for 1 to 2 minutes until it begins to soften.
- Add the red cabbage, pear, pomegranate seeds, toasted walnuts, and goat cheese to the bowl.
- Add the roasted butternut squash and chopped chicken.
- In a small bowl, use a wire whisk to mix the remaining dressing olive oil, orange juice, apple cider vinegar, Dijon mustard, and maple syrup.
- Pour the dressing over the salad and toss gently until evenly coated.
- Divide the salad among 4 bowls and serve.
Notes
Tips and Tricks
Chop Everything Small – Keep the chicken, vegetables, and fruit in small pieces so you can enjoy several ingredients in every bite. Choose a Firm Pear – Use a ripe but firm pear so it holds its shape when you toss the salad. Keep the Crunch – Add the toasted walnuts just before serving if you’re preparing the salad ahead of time. Adjust the Dressing – Start with a little dressing and add more as needed. You can always serve extra on the side. Make It Ahead – Prepare the chicken, squash, and dressing in advance. Keep everything refrigerated separately until you’re ready to assemble the salad.Storing and Reheating
Refrigerating – Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, keep the dressing and walnuts separate. Keeping Pears Fresh – Add the diced pear shortly before serving to prevent browning and maintain its texture. Reheating – This salad is best served cold or with slightly warm chicken and squash. If storing the ingredients separately, reheat the chicken and squash in the microwave until the chicken reaches 165°F before adding them to the cold salad. Freezing – The assembled salad doesn’t freeze well. You can freeze the cooked chicken separately for up to 3 months and thaw it in the refrigerator before using.Nutrition
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