Fall is officially here and I am oh so excited! There is something so comforting about cooking those first few fall meals. I try to eat greens throughout the fall and winter. This is a great transition salad to the slightly cooler weather, and to welcome in the first signs of fall. Pecans make me think of fall because of my killer bourbon pecan recipe that I make every Thanksgiving. The pecan/bacon/goat cheese combo is so good.
I am going to make this recipe for a fall hike to take in all the colors and smells of fall in the mountains.
This recipe was recently published in Denver Life Magazine, Cherry Creek Life Magazine and Boulder Life Magazine‘s September issue. So honored and humbled to call these three articles my first published recipes as a food blogger!
Fall Chopped Chicken Salad with honey mustard dressing
makes 4 mason jar salads.
- rotisserie chicken
- 8 pieces of cooked bacon
- 1 cup blueberries
- 1 4 oz log of goat cherve
- 1 cup chopped pecans
- 1 head of romaine, finely chopped.
Begin your salad by pulling off the meat from your rotisserie chicken. I buy the organic rotisserie chicken from Whole Foods. I take the skin off as well. Start your assembly with the homemade honey mustard dressing below. Follow the dressing with the chopped pecans, and then the shredded chicken. Next put your first layer of lettuce in, bluebberies and goat cheese. Crumble two pieces of bacon into each jar, and top off with more lettuce.
These salads are perfect to take with you to work, or for a fall picnic to watch the leaves change. Make this salad in a large salad bowl as a perfect fall pot luck side dish.
Creamy Honey Mustard Dressing
Makes about 1 1/4 cups
- 1/4 cup honey
- 1/4 cup dijon mustard
- 1/4 cup mayonnaise
- 1/4 sour cream
- 1 tablespoon sesame oil
- juice of half a lemon.
- salt and pepper to taste.
Mix all ingredients by a whisk or fork. Season with salt and pepper to taste.