making our favourite autumn salad. This one is loaded with crisp pears, tangy

cranberries, pecans and juicy chicken. And the simple balsamic dressing will win

you over. Start by cutting two chicken breasts in half lengthwise so you end up

with four thin cutlets. Season all over with half a teaspoon of garlic salt and

an eighth of a teaspoon of black pepper or season to taste.

Place a large skillet over medium heat and add one tablespoon of olive oil.

Place the chicken cutlets into the hot pan and saute for three to four minutes

per side or just until it's fully cooked through. Cutting the chicken in half this

way makes it cook way faster than a whole chicken breast. Remove the chicken

from the pan and set it aside to rest while you toast your pecans. Place a

clean and dry skillet over medium heat, add the pecans and toast them for about

five minutes, tossing frequently or until the pecans

are fragrant and lightly golden. Transfer the nuts to a plate and set them aside

to cool. Once the chicken is no longer hot, slice it into bite-size strips and

set it aside. This salad has a lot of chicken which I love because it is

protein packed. Chop one large or two small heads of romaine lettuce. You'll

need about 8 cups chopped

and I am a big fan of salad spinners. It makes it so easy to wash and spin dry

your lettuce. And let me know in a comment below if you use a salad spinner.

Transfer the lettuce to a large salad bowl. Now core and slice two medium pears

into bite-sized pieces, add those to the salad and if you're serving this for a

party, it looks gorgeous to arrange your ingredients in strips over the lettuce

and the rest is just assembly. Add your cooked chicken strips, add one whole cup

of dried cranberries, followed by your toasted and cooled pecans and last but

not least, add 1/2 cup of crumbled feta cheese. Now the dressing is so easy. In a

small mason jar combine 1/2 a cup of extra-virgin olive oil, 3 tablespoons of

good balsamic vinegar, a tablespoon of Dijon mustard, 1 pressed garlic clove, 1/4

teaspoon of sea salt and 1/8 of a teaspoon of black pepper. Cover with the

lid and shake vigorously to combine.

Okay, all that's left to do is to add the dressing to this beautiful salad and we

love taking this to parties because you can make the whole salad ahead of time

and keep the dressing in the jar and just before you serve it, cover the lid

give it a good shake, shake - shake to mix it all up and then pour it over. Okay,

here we go.

Now toss it all together until every bite is coated in that tasty dressing. Oh...

This salad is loaded with all the best autumn ingredients - yum yum yum!

Especially love those sweet, crunchy pears - delicious. Okay and then before I

serve, I like to top it with just a little bit more fresh feta because it

has that beautiful white pop of color, otherwise the feta gets a little bit

lost in the dressing and a little more never hurts. Okay, we're gonna serve this

up and do the taste test, aka gorge on this delicious salad. Okay,

all right, we are going in for the taste test. I like to get a little bit of

everything... That's what I'm talking about. Wow! I love the sweetened tangy

craisins and the sweet pears, the crunchy pecans. And make sure you toast them,

because that adds crazy good flavor to this salad. And then the lettuce makes

this just such a feel good salad. And the juicy chicken packs a bunch of protein

into this salad. You can eat this as a meal. And then that little salty bite of

feta. It really is so delicious, it always disappears fast at parties and I get a

lot of recipe requests for this one. Make it once and you'll make it over and over

and over. If you guys enjoyed this video, please give us a great big thumbs up

below, make sure to subscribe to our Channel and we'll see you next time. Hey

before you go, if you want more salad ideas that are perfect for get-together,

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