Save to Pinterest I started making this salad the winter my neighbor brought over a basket of Honeycrisp apples she couldn't finish. I had leftover roast chicken in the fridge and a hunch that something fresh and crunchy might shake off the gray afternoon slump. The first bite—sweet apple against savory chicken, that snap of celery, the warmth of toasted pecans—felt like finding sunlight in the middle of January. It's been my go-to ever since when I need something quick, filling, and alive with flavor.
The first time I served this to friends, I was worried it was too simple. But one of them went quiet after the first forkful, then looked up and said, This is exactly what I didn't know I needed. That's when I realized this salad has a gift for meeting people where they are. It doesn't demand much, but it delivers every time.
Ingredients
- Cooked chicken breast: Leftover roast or rotisserie chicken works best here, shredded into bite-sized pieces so every forkful has a little protein.
- Crisp apples: Honeycrisp or Gala hold their crunch and bring just enough sweetness to balance the tangy dressing without turning mushy.
- Mixed salad greens: A blend of arugula, spinach, and romaine gives you peppery, tender, and crisp textures all at once.
- Celery: Slice it thin so it adds crunch without overpowering the other flavors.
- Pecans: Toast them lightly in a dry pan for two minutes if you want deeper, buttery flavor.
- Dried cranberries: They add little bursts of tartness that play beautifully with the apples and dressing.
- Red onion: A small amount, sliced paper-thin, brings sharpness without making anyone's eyes water.
- Feta cheese: Optional, but the salty creaminess ties the whole thing together if you're not avoiding dairy.
- Apple cider vinegar: The backbone of the dressing, tangy and bright enough to wake up every ingredient.
- Extra virgin olive oil: Use something fruity and smooth, it mellows the vinegar and coats the greens beautifully.
- Dijon mustard: This is what makes the dressing cling instead of puddle at the bottom of the bowl.
- Honey or maple syrup: Just enough sweetness to round out the acidity without tipping into dessert territory.
- Sea salt and black pepper: Taste as you go, the dressing should be bold enough to season the whole salad.
Instructions
- Make the dressing:
- In a small bowl or jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper until it emulsifies into a smooth, glossy mixture. Taste it and adjust the sweetness or tang to your liking.
- Build the salad:
- In a large bowl, toss together the salad greens, shredded chicken, apple slices, celery, pecans, cranberries, red onion, and feta if you're using it. Use your hands if it helps, it's faster and more intuitive than tongs at this stage.
- Dress and toss:
- Drizzle the dressing over everything and toss gently but thoroughly so every leaf and piece of chicken gets a little coating. Don't drown it, you can always add more.
- Serve right away:
- This salad is best fresh, when the apples are still crisp and the greens haven't wilted. Garnish with extra pecans or a crumble of feta if you want it to look a little fancier.
Save to Pinterest One evening in late December, I made this salad for myself after a long day and ate it straight from the bowl while standing at the counter. The kitchen was quiet, the dressing pooled at the bottom, and I used a piece of apple to scoop up the last bit. It wasn't fancy, but it felt like taking care of myself in the simplest, kindest way.
Choosing Your Apples
Not all apples are created equal in a salad. You want something firm and sweet-tart that won't turn brown the second you slice it. Honeycrisp and Gala are my favorites because they stay crisp and their flavor holds up against the tangy dressing. Granny Smith works too if you like things on the tart side, but avoid Red Delicious, they go mealy fast and don't have much personality.
Making It Your Own
This salad is forgiving and loves a little improvisation. Swap pecans for walnuts or slivered almonds, use goat cheese instead of feta, or toss in some pomegranate seeds if you have them. I've made it with shredded turkey after Thanksgiving and with grilled chicken in the summer when I wanted something filling but not heavy. The dressing stays the same, but the salad shifts with the seasons and what's in your fridge.
Storing and Serving Tips
If you're meal prepping, keep the dressing separate and store the salad components in an airtight container for up to two days. Assemble and dress just before eating so everything stays fresh and crunchy. Leftovers don't hold well once dressed, but undressed components can be a lifesaver for quick lunches.
- Add the dressing only when you're ready to eat, not before.
- Keep apple slices from browning by tossing them in a tiny splash of lemon juice.
- Double the dressing recipe and keep extra in the fridge for other salads throughout the week.
Save to Pinterest This salad never tries to be more than it is, and that's why it works. It's honest, nourishing, and ready when you are.
Recipe Questions & Answers
- → What type of apples works best?
Crisp varieties like Honeycrisp or Gala provide a sweet-tart crunch that complements the savory chicken perfectly.
- → Can I substitute pecans with other nuts?
Yes, walnuts or almonds make great alternatives, adding their own unique crunch and flavor.
- → Is feta cheese necessary?
Feta adds a creamy, tangy element but can be omitted or replaced with plant-based cheese for dairy-free options.
- → How should the apple cider dressing be prepared?
Simply whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper until fully emulsified.
- → What pairs well with this salad?
A crisp chilled Riesling or a hard cider complements the fresh, tangy flavors beautifully.