Save I threw this salad together on a gray January afternoon when I needed something that tasted alive. The crunch of cold apples against tender chicken felt like exactly what winter lunch should be. I wasn't trying to impress anyone, just clear out the fridge and feel less heavy. By the third bite, I realized I'd accidentally made something I actually wanted to eat again.
My neighbor brought this to a potluck once, and I watched people go back for seconds before touching the casseroles. She told me she made it because her daughter refused to eat salad unless it had fruit in it. Turns out, adults feel the same way when the days are short and everything else feels beige.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, or use whatever you roasted the night before and shred it while it is still cold so it doesn't fall apart.
- Crisp apples: Honeycrisp or Gala keep their snap and don't brown as fast, slice them just before serving so they stay pale and crunchy.
- Mixed salad greens: Arugula adds a peppery bite, spinach keeps it mild, romaine gives structure, use what you have or what looks good at the store.
- Celery: Slice it thin on a diagonal for more surface area and less fibrous chew.
- Pecans: Toast them for three minutes in a dry skillet if you have time, it wakes up the oils and makes them taste like they cost more.
- Dried cranberries: They add little bursts of tart sweetness that balance the richness of the nuts and cheese.
- Red onion: Slice it as thin as you can stand, or soak the slices in cold water for five minutes to mellow the sharpness.
- Feta cheese: Crumbled feta adds salt and tang, but the salad works fine without it if you want to keep it dairy free.
- Apple cider vinegar: The backbone of the dressing, it echoes the apples and cuts through the richness without being harsh.
- Olive oil: Use something fruity and green if you have it, the flavor actually comes through in a dressing this simple.
- Dijon mustard: It emulsifies the dressing and adds a quiet sharpness that makes everything taste more intentional.
- Honey or maple syrup: Just enough to round out the vinegar, not enough to make it sweet.
- Salt and pepper: Taste the dressing before you pour it, you might want more salt depending on whether you are using feta.
Instructions
- Mix the dressing:
- Whisk the vinegar, oil, mustard, honey, salt, and pepper in a small bowl until it looks smooth and slightly creamy. If it separates, just whisk it again right before you pour.
- Build the salad:
- Toss the greens, chicken, apple slices, celery, pecans, cranberries, onion, and feta into a large bowl. Use your hands if it feels easier, everything should look jumbled but evenly spread.
- Dress and toss:
- Drizzle the dressing over everything and toss gently with tongs or two big spoons until every leaf has a light sheen. Don't drown it, you can always add more but you can't take it back.
- Serve right away:
- This salad is best when it is still cold and nothing has wilted. If you want to make it ahead, keep the dressing separate and toss just before serving.
Save I started making this every Sunday after long walks when I wanted something filling but not heavy. It became the thing I craved when I was tired of soup and too lazy to cook, and somehow it always felt like I'd made an effort even though I hadn't.
How to Choose the Right Apples
Go for apples that snap when you bite them and don't taste like wet paper. Honeycrisp holds up best, Gala is sweeter and softer, Granny Smith works if you want more tartness to fight the dressing. Avoid Red Delicious or anything mealy, because once it hits the dressing it will turn to mush and ruin the whole point of having fruit in the salad.
What to Do with Leftovers
If you have leftover salad, store it undressed in the fridge and it will hold for a day, maybe two if the apples were really fresh. The dressed version turns soggy within an hour, so only make what you will eat. Leftover dressing keeps for a week in a jar and works on roasted vegetables or grain bowls, shake it hard before using because the oil will separate.
Making It Your Own
This salad is forgiving and takes well to swaps. You can use walnuts or almonds instead of pecans, swap the cranberries for raisins or pomegranate seeds, or toss in some sliced fennel if you want a licorice note. If you don't have cooked chicken, canned chickpeas or white beans work, or just double the nuts and cheese and call it vegetarian.
- Add a handful of fresh herbs like parsley or tarragon for a brighter finish.
- Toss in some cooked quinoa or farro to make it more filling.
- Drizzle a little extra honey on top if someone at the table has a sweet tooth.
Save This salad doesn't need a reason or a occasion, it just needs you to be hungry and have fifteen minutes. Make it once and you will start finding excuses to have leftover chicken in the fridge.
Recipe FAQs
- → What apples work best for this salad?
Honeycrisp or Gala apples provide the ideal balance of sweetness and crunch to complement the savory chicken and tangy dressing.
- → Can I use leftover chicken for this dish?
Yes, leftover cooked chicken works perfectly, offering convenience without sacrificing flavor or texture.
- → Is there a recommended dressing for the salad?
The apple cider dressing combines vinegar, olive oil, Dijon mustard, honey, salt, and pepper for a bright, tangy finish that enhances the salad's ingredients.
- → Can I substitute pecans in the salad?
Walnuts or almonds can be used as alternatives if pecans are unavailable or to change the nutty flavor profile.
- → How should I serve the salad?
Serve immediately after tossing with dressing, optionally garnished with extra pecans or feta for added texture and flavor contrast.
- → Is this salad suitable for gluten-free diets?
Yes, using fresh ingredients and checking labels ensures this salad remains gluten-free.