Save I threw this salad together on a gray January afternoon when the fridge was half-empty and my energy was lower. I had leftover roast chicken, a couple of apples that were starting to soften, and a bag of greens I'd forgotten about. What started as a scrappy lunch turned into something I craved all winter long. The crunch of cold apple against warm spices in the dressing woke up my kitchen in a way soup never could.
The first time I made this for friends, someone asked if I'd ordered it from a cafe. I laughed because I'd been standing in my socks ten minutes earlier, tearing chicken with my hands and hoping the pecans weren't stale. It became my go-to when I wanted to feel like I had my life together without actually spending an hour cooking.
Ingredients
- Cooked chicken breast: Leftover rotisserie or roast chicken works beautifully here, shred it with your fingers for the best texture.
- Crisp apples: Honeycrisp or Gala hold their snap and sweetness, slice them thin so they mix in without dominating.
- Mixed salad greens: Arugula adds peppery bite, spinach brings softness, use what you have and don't overthink it.
- Celery: Adds that clean, watery crunch that balances the richness of chicken and nuts.
- Pecans: Toast them if you have time, but even raw they bring that buttery, earthy flavor.
- Dried cranberries: A little chewiness and tartness that plays off the apples perfectly.
- Red onion: Slice it paper-thin or it'll take over, a small amount gives just enough sharpness.
- Feta cheese: Optional, but the salty crumbles make every bite feel a little fancier.
- Apple cider vinegar: The backbone of the dressing, tangy and fruity without being harsh.
- Extra virgin olive oil: Smooths out the vinegar and carries the other flavors through the greens.
- Dijon mustard: Adds body and a gentle heat that ties the dressing together.
- Honey or maple syrup: Just enough sweetness to balance the acid, use whichever you have open.
- Sea salt and black pepper: Season the dressing properly or the whole salad will taste flat.
Instructions
- Mix the dressing:
- Whisk together vinegar, olive oil, mustard, honey, salt, and pepper in a small bowl until it looks smooth and slightly thickened. Taste it now, if it's too sharp add a bit more honey, if it's too sweet add a pinch of salt.
- Build the salad:
- Toss greens, chicken, apple slices, celery, pecans, cranberries, onion, and feta into a large bowl. Use your hands if you want, it's faster and nothing breaks.
- Dress and toss:
- Drizzle the dressing over everything and toss gently with tongs or your hands until every leaf is lightly coated. 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's just dressed, the greens stay crisp and the apples don't weep. Scatter extra pecans or feta on top if you're feeling generous.
Save One Sunday I packed this salad into jars and brought it to a potluck where everyone else had brought casseroles and dips. People kept coming back to ask what was in it, like there was some secret. There wasn't, just good apples and a dressing I'd learned to trust. It reminded me that sometimes the simplest things are the ones people remember.
How to Make It Your Own
Swap the pecans for walnuts or almonds if that's what you've got, or leave them out entirely if someone has an allergy. I've used shredded turkey, even leftover pork, and it worked just as well. If you want it dairy-free, skip the feta or crumble in some roasted chickpeas for salt and texture instead.
What to Serve It With
This salad is filling enough to eat alone, but it's lovely next to a crusty baguette or a bowl of soup if you're still hungry. I've poured a glass of cold Riesling alongside it on nights when I wanted to feel a little fancy. Hard cider works too, the apple notes echo back and forth in a way that feels right.
Storing and Keeping It Fresh
If you need to prep ahead, keep the dressing separate and store the salad components in the fridge until you're ready to eat. Once dressed, this doesn't keep well, the greens go limp and the apples lose their snap. Leftover undressed salad will hold for a day, but the apples may brown a bit even with lemon juice.
- Store dressing in a sealed jar in the fridge for up to a week.
- Keep prepped ingredients separate in airtight containers.
- Toss with dressing only when you're ready to serve.
Save This salad taught me that winter doesn't have to mean heavy, hot food all the time. Sometimes what you need is something bright and alive, something that reminds you spring is still coming.
Recipe FAQs
- → Can I substitute pecans with other nuts?
Yes, walnuts or almonds can be used as alternatives to pecans for a different crunch and flavor profile.
- → Is this suitable for a gluten-free diet?
Yes, all ingredients are gluten-free, but always check labels on packaged items for cross-contamination risks.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days; add dressing just before serving to maintain freshness.
- → Can I make the dressing in advance?
Absolutely, prepare the apple cider dressing ahead of time and refrigerate it. Whisk well before using.
- → What can I use instead of feta cheese?
For a dairy-free option, omit feta or substitute with a plant-based cheese alternative.