Save to Pinterest I threw this salad together on a Sunday afternoon when the fridge was half-empty and I had leftover roast chicken going dry. The apples were sitting in the fruit bowl, slightly wrinkled but still crisp enough. I sliced one, tasted it, and thought about how that sweet-tart snap might cut through the richness of the chicken. Twenty minutes later, I had a bowl so colorful and satisfying I forgot I was improvising.
I made this for my sister when she came over after a long week, still in her work clothes and too tired to think. She ate two bowls standing at the counter, picking out the pecans first like she always does. She said it tasted like something you'd order at a cafe, which made me laugh because it was just what I had around. But that is the thing about this salad: it feels special without trying.
Ingredients
- Cooked chicken breast: Leftover rotisserie or roast chicken works perfectly here. I shred it with my hands so the pieces are uneven and catch the dressing better.
- Crisp apples: Honeycrisp or Gala hold their snap and sweetness. I learned not to slice them too thin or they disappear into the greens.
- Mixed salad greens: Arugula adds a peppery bite, spinach brings softness, and romaine gives structure. Use what looks good at the store.
- Celery: Slice it thin on the diagonal. It adds a clean, watery crunch that balances the richness.
- Pecans: Rough chop them so some pieces are bigger. The variety in size makes the salad more interesting to eat.
- Dried cranberries: They bring little bursts of chewy sweetness. I once forgot them and the salad felt flat.
- Red onion: Slice it as thin as you can. Soak the slices in cold water for five minutes if the bite is too sharp.
- Feta cheese: Crumbled, salty, and creamy. It is optional, but it makes the salad feel more like a meal.
- Apple cider vinegar: The backbone of the dressing. It echoes the apples and keeps everything lively.
- Extra virgin olive oil: Use something fruity and smooth. It carries the vinegar without weighing down the greens.
- Dijon mustard: This is what makes the dressing cling instead of pooling at the bottom of the bowl.
- Honey or maple syrup: Just enough to soften the acid and round out the flavor.
- Sea salt and black pepper: Taste the dressing before you add it. You want it bold enough to season the whole salad.
Instructions
- Whisk the dressing:
- In a small bowl or jar, combine the vinegar, oil, mustard, honey, salt, and pepper. Whisk hard until it thickens and turns glossy. Taste it on a piece of lettuce to check the balance.
- Build the salad:
- In a large bowl, pile the greens first, then scatter the chicken, apples, celery, pecans, cranberries, onion, and feta over the top. Do not toss yet or the greens will wilt unevenly.
- Dress and toss:
- Drizzle the dressing over everything, starting with less than you think you need. Toss gently with your hands or tongs until every leaf is lightly coated. Add more dressing if it feels dry.
- Serve right away:
- This salad is best when it is just dressed. If it sits too long, the apples brown and the greens get soggy.
Save to Pinterest One winter evening, I packed this salad into a container and brought it to a potluck where everyone else had made casseroles and stews. I worried it would look out of place, too light for the season. But people kept coming back for seconds, saying they needed something fresh after all that heaviness. I realized then that brightness has its own kind of comfort.
How to Store Leftovers
Keep the dressed salad and undressed components separate if you have leftovers. The greens will stay crisp for a day in the fridge if you store them dry in a sealed container with a paper towel to absorb moisture. The dressing keeps for up to a week in a jar. Shake it hard before using because the oil and vinegar will separate. I do not recommend storing the salad already tossed. It turns sad and wilted by the next day.
Swaps and Variations
I have made this salad a dozen ways depending on what I had around. Walnuts work in place of pecans, and they taste earthier. Grilled chicken instead of roasted adds a smoky note. Once I used pear instead of apple when that was all I had, and it was just as good, maybe even sweeter. You can leave out the feta for a dairy-free version, or crumble in goat cheese if you want something tangier. The bones of this recipe are flexible.
What to Serve Alongside
This salad is hearty enough to stand alone for lunch, but it also works beside a bowl of soup or a slice of crusty bread with butter. I have served it with roasted butternut squash soup and the pairing felt like winter on a plate. A chilled Riesling or hard cider echoes the apples and balances the richness.
- A warm soup like tomato or squash makes this feel like a full meal.
- Crusty bread or a simple baguette is perfect for mopping up any leftover dressing.
- If you are serving it for guests, set out extra pecans and feta on the side so people can add more if they want.
Save to Pinterest This salad taught me that winter does not have to mean heavy food all the time. Sometimes the best thing you can do is bring a little crunch and color to the table, even when it is cold outside.
Questions & Answers About This Recipe
- → Can I substitute pecans with other nuts?
Yes, walnuts or almonds work well as alternatives, adding a different but complementary crunch and flavor.
- → Is this salad suitable for a dairy-free diet?
Absolutely. Simply omit the feta cheese or replace it with a plant-based alternative to keep it dairy-free.
- → What types of apples are best for this dish?
Crisp and slightly tart apples like Honeycrisp or Gala provide a refreshing contrast that balances the savory elements.
- → Can I use leftover chicken for this salad?
Yes, shredded or diced cooked chicken, such as rotisserie or roast chicken, fits perfectly and helps reduce food waste.
- → How should I store leftovers?
Store the salad and dressing separately in airtight containers in the refrigerator for up to two days to maintain freshness.