Harvest Salad Recipe

Prepare chicken (if not already cooked)

If you do not have cooked chicken, heat 1 tablespoon olive oil in a skillet over medium heat. Season two boneless skinless chicken breasts lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces. Cool slightly before adding to salad.

Wash and thoroughly dry the mixed greens. Place 6 cups of greens into a large salad bowl or on individual plates.

Core and dice the pear and apple into roughly 1/2-inch pieces. To prevent browning while assembling, toss fruit immediately with a light squeeze of lemon (optional, not listed) or proceed quickly to plating.

Add the diced chicken to the greens, then scatter the diced pear and diced apple evenly over the top.

Crumble 3 oz gorgonzola evenly over the salad and sprinkle the 3 oz candied pecans last so they remain crunchy.

In a small bowl or jar, combine 1 tablespoon mayonnaise, 3 tablespoons plain Greek yogurt, 2 teaspoons honey, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon poppy seeds, 1 teaspoon salt, and 1 teaspoon black pepper.

Whisk vigorously until smooth and slightly thickened, or close the jar and shake until emulsified. Taste and adjust seasoning: add more honey for sweetness, vinegar for brightness, or salt and pepper as needed.

If the dressing is too thick, thin with up to 1–2 teaspoons water or additional olive oil until desired consistency is reached.

Just before serving, drizzle the dressing over the salad (about 3–4 tablespoons for the full salad) and gently toss to combine so fruit and cheese remain distributed. Alternatively serve the dressing on the side.