Harvest Salad with Smoked Chicken 

If you're a fan of grapes and smoked meats,  you're going to love this delicious harvest salad with smoked chicken. Smoked chicken is mixed with butter lettuce, arugula, grapes, pecans, sharp cheddar, avocado and hard-boiled eggs. Then, it's all tossed with a Dijon maple vinaigrette.  This is an easy smoked chicken salad recipe that can be made in advance and is perfect for Fall!

You can use smoked shredded chicken thighs, and chicken breasts, or just shred the whole chicken.

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I made this salad recently for a ladies lunch and it was a hit! I put the salad together beforehand but kept the avocado and dressing on the side. Then, I chopped the avocado and added it to the salad right before serving. It was easy and delicious and I didn't have to spend time in the kitchen while with friends.

So I highly recommend bringing this salad to a nice brunch or lunch. The sweet grapes and sweet and tangy maple vinaigrette balance the smoky chicken and sharp cheddar cheese so well! Make sure to add the fresh thyme also - it takes this salad to the next level!

Why You'll Love This Salad

• Flavorful.  Smoked chicken is balanced by the sweetness of the grapes and the creamy dressing creating a fun flavor combination.
• Healthy.  This salad is a great way to use leftover smoked shredded chicken. Pecans are used instead of bacon for a healthier crunch.
• Easy to find ingredients.   This tasty salad isn't just a late summer meal. Most of the ingredients are easy to find year-round and can be easily substituted if needed.

Tips and Tricks

• Use cold chicken. I find cold smoked chicken adds more smoky flavor to the salad. You can use warm chicken if you prefer.
• Crumble the cheese. Break the sharp cheddar into small, bite-sized chunks to add more texture to the salad. Of course, you can cut or shred the cheese however you want. I find crumbling the cheese adds a fun texture to the salad.
• Toast the pecans. Optional, but toasted pecans add a toasty flavor that goes well with the smoked chicken and maple vinaigrette.
• Use fresh thyme. You can use dried if you don't have access to fresh thyme.

Ingredients You'll Need

For the salad

• Smoked Chicken. This is a great way to use leftovers if making your own smoked chicken.  If not, you can find smoked chicken at your favorite BBQ place and buy it by the pound.  I find the breast meat is best in this salad. If you can't find smoked chicken at all you can substitute it with rotisserie chicken.  
• Butter lettuce or any kind of fresh lettuce you like.  I find the butter adds great texture and flavor to the salad. 
• Arugula adds a peppery bite and looks beautiful in the salad. 
• Hard boiled eggs
• Grapes. Adds sweetness to the salad. If you can't find grapes, use apples or pears.
• Pecans, toasted.  Adds crunch and a sweet earthy flavor to the salad.  of course, you can use cooked crumbled bacon if you like! If you don't like pecans try pistachios, walnuts, hazelnuts, or pumpkin seeds.
• Sharp Cheddar Cheese or blue cheese.  Both the cheddar and blue cheese are great in the salad.  I like how the cheddar plays with the grapes and the maple vinaigrette.  
• Avocado adds a creamy texture to the salad.
• Fresh Thyme is optional but adds a great earthy herbal flavor to the salad. If you can't find fresh thyme, use a little dried.
• Salt and black pepper the staples.
• Maple Vinaigrette (see below)

For the chicken salad dressing

• White Balsamic Vinegar or you can use red wine vinegar, apple cider vinegar, or white wine vinegar.
• Fresh Garlic or shallot
• Dijon Mustard
• Pure Maple Syrup sub with honey if you don't have maple syrup.
• Thyme fresh or dried.
• Olive Oil 
• Salt and Pepper

How to Make this Salad with Smoked Chicken

1. Make the hard-boiled eggs. Bring a small pot of water to a boil. Gently add the eggs by slowly lowering them into the water with a slotted spoon. Boil the eggs for 3 minutes with the lid on. Then, turn off the heat and let sit for 6 minutes. While the eggs are cooking prepare an ice bath with half water and half ice and cook the pecans. After the 6 minutes are up carefully transfer the eggs to the ice bath with the slotted spoon. Cool for 5-10 minutes. Then peel and slice the eggs.
2. Toast the pecans.  Heat the oven to 400F.  On a sheet tray add the pecans and bake for 8-10 minutes or until golden brown.  Remove from the oven, cool, and chop into bite-sized pieces. 
3. Make the dressing.  Combine all ingredients in a personal blender and blend until smooth.  Taste and adjust seasoning as needed.  
4. Assemble the salad. In a large bowl combine: lettuce, arugula, smoked chicken, grapes, pecans, cheese, avocado, fresh thyme, and salt and pepper. Drizzle with the dressing and toss gently to combine.  Top with the sliced hard-boiled eggs and serve.  Alternatively, assemble the salad, then serve the dressing on the side.

What to Serve With This Salad

Serve with bread like this French onion bread or appetizers for a nice lunch or brunch. Serve with pasta and some nice wine for a lovely dinner.

This salad is perfect with this sweet potato frittata or carrot ginger soup. Check out these amazing brunch casseroles for some more great entertaining recipes.

If you like this salad you may also enjoy this apple pecan salad or BLT salad.

Storage and Make Ahead Instructions

STORE: Store, refrigerated in an airtight container for up to 2 days. Store the dressing separately.

MAKE AHEAD: Assemble the salad without the dressing, pecans, and avocado. Cover, and refrigerate for up to 2 days before serving. I like to wrap the pecans in plastic wrap and store them with the salad so they don't get soggy.

Wait to cut the avocado just before serving. Store the dressing in a separate container on the side.

Recipe