Bursting with flavor, crunch, and protein, this Fall Harvest Salad with Maple Vinaigrette is a delicious meal-worthy salad! Serve on a 12x24 board in rows!Dressing: Makes almost 1 cup.
Ingredients
1.5lbchicken breasts, 3 large, trimmed and halved lengthwise
Cut chicken breasts in half lengthwise so you have 6 thin pieces. Season chicken cutlets on both sides with garlic salt and black pepper. Place a large skillet over medium heat with 2 Tbsp olive oil. Add chicken cutlets and saute 3-4 minutes per side or until fully cooked through.
Transfer to a cutting board to cool; slice the chicken into strips.
On a large 12x24 or 20” board, lay down the chopped romaine greens. (Optional to add all ingredients to a large salad bowl if not using a board.)
On top, in rows, add the chopped pears, chopped apples (chop the same size), dried cranberries, pecans, crumbled blue cheese, and sliced chicken.
Combine the dressing ingredients in a mason jar and shake well.
Right before serving, shake the dressing again and drizzle over the salad, or let guests dish up their own salad and drizzle with dressing.