Fall into fall with a fall salad! Made with red onion, carrots, parsnips, spring mix, chicken, goat cheese, and a honey mustard vinaigrette! #fall #salad

Fall Chicken Salad

  • Author: LillianDora (Dressing from Cookie and Kate)
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Fall/Salad/American
  • Method: Bake
  • Cuisine: Fall/Salad/American


The perfect salad for fall filled with cranberries, pepitas, roasted carrots and onions, and a honey mustard vinaigrette! Great for Thanksgiving, Christmas, or any fun holidays with your family! Enjoy!



  • 8 oz. chicken
  • 1/2 red onion
  • 3 medium carrots
  • 2 tbsp. olive oil
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • salt and pepper, to taste


  • 2 cups spring mix
  • 1/2 cup cranberries
  • 1/2 cup feta cheese
  • 1/2 cup candied pecans
  • 1/2 cup pepitas

Honey Mustard Vinaigrette

  • 3 tbsp. olive or avocado oil
  • 1 1/2 tbsp. apple cider vinegar
  • 1 tbsp. dijon mustard
  • 3 tbsp. honey or maple syrup
  • sea salt and pepper, to taste



  1. Preheat the oven to 350 degrees Fahrenheit and line a brownie or bread pan with aluminum foil.
  2. Place the chicken breast in the pan. Chop the red onion and carrots and add them. Drizzle the olive oil and add the spices to the pan coating all of the chicken, onions, and carrots.
  3. Bake for 20-25 minutes.

Honey Mustard Vinaigrette

  1. Blend together the olive oil, apple cider vinegar, mustard, honey, salt, and pepper. You can whisk this if you’d like, however, the vinaigrette will start to separate and you will have to mix it each time before use.

Fall Chicken Salad

  1. Toss together the spring mix, cranberries, pepitas, feta, and pecans. Add the chicken and drizzle with the honey mustard vinaigrette! Enjoy!

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