Nothing screams autumn more than a fall salad that highlights this season’s produce, candied pecans, and juicy chicken to add some protein. Showcase as a colorful holiday side dish or enjoy as a hearty lunch option.

When the leaves start to turn and the weather cools, I immediately start crave this hearty arugula salad. It’s made with simple ingredients, has the perfect combination of flavors + textures, and it’s pretty enough to entertain with when family and friends come over for a dinner party, Thanksgiving, or Christmas. Looking for more salad ideas for the season? Popular ones on my blog include this Fall Inspired Chicken Cobb with Dill-Dijon Vinaigrette, my Chicken, Berry, Feta and Arugula Salad with Sumac Dressing, or this Homemade Antipasto Salad with Tangy Dressing (which is basically a charcuterie board in a bowl).

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INGREDIENTS FOR THIS ARUGULA SALAD RECIPE:

HERB POACHED CHICKEN: Poached chicken is one of my favorite ways to prepare chicken for green salads or when making chicken salad. I always opt for Springer Mountain Farms Chicken, as it’s the best you can find at the market for flavor, quality, and animal welfare.
ARUGULA: I absolutely love this winter green, as it pairs so well with fall-festive flavors. It’s light, with a slight nutty, peppery bite.
PECAN PRALINES: While you can certainly use plain / salted pecans, I do enjoy the brown sugar sweetness that these add to the entire dish. Both homemade or store-bought work here. I like to chop them up so you get little bits with each bite. Other nuts that can work here are slivered almonds or walnuts… but you won’t get that sweet crunch the candied pecans give (which makes this so delicious).
APPLES: Go ahead and use whatever variety you enjoy most. While we used SnapDragon, you could also opt for Honey Crisp, Fuji, Pink Lady, or Red Apples.
POMEGRANATE: We just love the pop of brightness this brings to the recipe. They’re sweet, tart, and somewhat tangy.
CHEESE: While I prefer goat cheese, my husband leans towards feta. So go with whichever one you and your guests like the most. They both pair really well and compliment the other ingredients in this salad.
SALAD DRESSING: I’ll often serve this with a citrus or balsamic vinaigrette. However, this would also pair well with a honey mustard.

HOW TO POACH CHICKEN FOR THIS AUTUMN SALAD:

After a quick little survey on my social channels, I discovered that a lot of people either don’t know how to poach chicken or they are intimidated by the process. Trust me when I say, this method couldn’t be easier!

Place the chicken in a medium-sized saucepan with herbs of choice and chicken broth.
Make sure to add enough chicken broth to cover the chicken breasts by at least 2 inches.
Bring to a boil, turn off the heat, and then cover with a lid.
Leave it alone for 12 – 15 minutes, or until the internal temperature of the chicken has reached 165F. Be thoughtful not to open the lid while you wait, as this will bring the temperature of the broth down and the chicken won’t fully cook.
Remove the chicken from the broth and allow the chicken to rest on a cutting board for at least 10 minutes before cutting. This helps seal in the juices.

TIPS FOR STORING LEFTOVER ARUGULA SALAD:

Always serve the dressing on the side to avoid “soggy” leftovers. This way you can store the lettuce + ingredients separate from the dressing.
If saving apples for later, go ahead and toss them in a little lemon juice to avoid browning.
Arugula is pretty delicate. I recommend enjoying leftovers within 2 – 3 days.

MORE FESTIVE SIDE DISHES YOU’LL LOVE:

Grandma June’s Cheesy Potatoes (aka Funeral Potatoes)

Yellow Squash Casserole with Shredded Chicken

The Ultimate Yukon Gold Mashed Potatoes

Best Bread Pudding Recipe with French Onion Gravy

Mind Blowing Southern Macaroni and Cheese

Crushed Cornflakes Sweet Potato Casserole with Pecans

Sweet & Salty Brown Sugar Glazed Carrots

Cheesy Jumbo Lump Crab Hot Spinach Dip

Strawberry Spinach Salad with Apples

VIEW ALL RECIPES BY CLICKING HERE!

Crisp Apple Fall Salad with Herb Poached Chicken

Nothing screams autumn more than a fall salad that highlights this season’s produce, candied pecans, and juicy chicken to add some protein.

SERVINGS

Prep Time 10

Cook Time 15

Total Time 25

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Ingredients

HERB POACHED CHICKEN:

2 Chicken Breasts, (a little over 1 pound)
1 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 Bay Leaf
2 tsp. Black Peppercorns, optional
3 - 4 cups Chicken Broth, as needed

TO MAKE THE SALAD:

4 cups Arugula
1/4 cup Pecan Pralines, chopped
2 Snapdragon Apples, cut into bite-sized chunks
1 Pomegranate, separated into arils
1/2 cup Feta or Goat Cheese, crumbled
Citrus or Balsamic Vinaigrette , as needed

Instructions

Place the chicken in a small saucepan with seasonings and chicken broth. Be sure the broth covers the chicken by at least 2 inches. Bring to a boil.
Once boiling, cover with a lid and turn off the heat. Let the chicken sit in the broth for 12 - 15 minutes, or until internal temperature has reached 165F.
Remove the chicken from the broth and set them on a cutting board. Allow them to rest for at least 10 minutes to seal in the juices. Cut into bite-sized chunks and set aside.
To assemble the salad simply place the arugula in a large serving bowl. Top with chicken, pecans, apples, pomegranate arils, choice of cheese, then toss it all together. Serve with dressing on the side and enjoy immediately.

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This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!