Autumn Chopped Salad

Autumn Chopped Salad

serves 4 as a main dish


7 to 8 cups chopped romaine lettuce

2 chicken breasts, cooked to your preference (I pan-fried mine in olive oil and butter, drizzled with a little balsamic vinegar!) and cubed

1 pear, chopped

1 apple, chopped

1/2 cup dried sweetened cranberries

1/4 cup chopped walnuts

7 slices bacon (I used turkey bacon), crisp cooked and chopped or crumbled

1/4 cup feta cheese, crumbled

Poppy seed salad dressing (I used approx. 1/2 cup)

Balsamic Vinaigrette (I used approx. 1/4 cup- recipe for homemade follows)


Combine all ingredients except dressings in large salad bowl. 

Drizzle generously with poppy seed dressing. Follow with a drizzle of balsamic vinaigrette. Add more if necessary.

Homemade Balsamic Vinaigrette

(from back of Pompeian vinegar bottle)

1/4 cup balsamic vinegar

3/4 cup olive oil (or, since olive oil is expensive, I use part olive oil, part other oil)

1/2 tsp garlic powder or 1 TB fresh garlic, minced (I like the powder since it dissolves)

1/2 tsp salt

1/2 tsp freshly ground black pepper

Put all ingredients in bottle or jar with a tight fitting lid and shake vigorously to combine. Store in the refrigerator.

Source for Salad: Espresso and Cream Recipes