Chicken Apple Winter Salad (Print-Friendly)

Juicy chicken and crisp apples combine with pecans and greens in a tangy, refreshing blend.

# 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

# How To Make It:

01 - Whisk apple cider vinegar, olive oil, Dijon mustard, honey, sea salt, and black pepper in a small bowl or jar until fully combined.
02 - In a large bowl, mix salad greens, chicken, apple slices, celery, pecans, dried cranberries, red onion, and feta cheese if using.
03 - Pour the dressing over the salad mixture and toss gently to coat all components evenly.
04 - Transfer to plates and serve immediately, optionally garnished with extra pecans or feta crumbles.

# Expert Advice:

01 -
  • It comes together in fifteen minutes and tastes like you spent an hour on it.
  • The sweet-tart dressing clings to every leaf and makes even sad winter greens taste vibrant.
  • You can toss in whatever you have—leftover chicken, rotisserie meat, even turkey works beautifully.
  • It's hearty enough to be dinner but light enough that you won't feel weighed down afterward.
02 -
  • If you dress the salad too early, the greens will wilt and the apples will start to brown, so wait until just before serving.
  • Slicing the red onion as thin as possible makes all the difference, thick chunks will overpower the delicate balance of flavors.
  • Toasting the pecans for just a minute or two in a dry skillet transforms them from good to unforgettable.
03 -
  • Use a jar with a tight lid to shake the dressing instead of whisking, it emulsifies faster and you can store any extra right in the same container.
  • If your greens seem tired, soak them in ice water for five minutes before assembling the salad to perk them back up.
  • A handful of fresh herbs like parsley or tarragon can add an unexpected brightness that makes the whole dish sing.
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