Chicken Apple Winter Salad (Printable)

Tender chicken, crisp apples, pecans, and tangy dressing combine for a bright, hearty winter salad.

# What You'll Need:

→ Salad

01 - 2 cups cooked chicken breast, shredded or diced
02 - 2 crisp apples, cored and sliced
03 - 4 cups mixed salad greens (arugula, spinach, or romaine)
04 - 1/2 cup celery, thinly sliced
05 - 1/2 cup pecans, roughly chopped
06 - 1/4 cup dried cranberries
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup crumbled feta cheese (optional)

→ Apple Cider Dressing

09 - 1/4 cup apple cider vinegar
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon honey or maple syrup
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Whisk together apple cider vinegar, olive oil, Dijon mustard, honey, sea salt, and black pepper in a small bowl or jar until smooth. Set aside.
02 - In a large bowl, mix salad greens, chicken, apple slices, celery, pecans, dried cranberries, red onion, and feta if using.
03 - Pour the dressing over the salad and toss gently to ensure an even coating of all components.
04 - Transfer to serving plates and garnish with additional pecans or feta cheese as preferred. Serve immediately.

# Expert Tips:

01 -
  • It uses up leftovers without tasting like leftovers, just fresh and bright.
  • The sweet-tart dressing pulls everything together in a way that feels intentional, not thrown together.
  • You get protein, crunch, and something refreshing all in one bowl, no oven required.
02 -
  • Dress the salad right before serving or the greens will wilt and the apples will turn brown and soggy.
  • If your apples are mealy or soft, this salad won't work, the crunch is half the point.
  • Taste your dressing before you pour it on, a bad dressing will ruin even the best ingredients.
03 -
  • Toast your pecans in a dry skillet for two minutes, it brings out an almost caramel-like richness that makes the whole salad better.
  • If your red onion is too sharp, soak the slices in cold water for five minutes and pat them dry, it takes the edge off without losing the flavor.
  • Use a jar with a tight lid to shake your dressing instead of whisking, it emulsifies faster and you have one less bowl to wash.
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