Save I threw this salad together on a gray January afternoon when I desperately needed something bright on my plate. The apples were sitting in a bowl on the counter, the chicken was cold in the fridge from dinner two nights before, and I was tired of soup. What started as a way to use up leftovers turned into something I now crave every winter when the air gets sharp and the days feel too short.
My neighbor stopped by once while I was tossing this together and asked if I was hosting a luncheon. I laughed because I was wearing sweatpants and hadnt brushed my hair, but the salad did look like something youd serve to impress someone. She stayed for a bowl and told me it reminded her of a cafe she used to visit in Vermont. We ended up eating the whole batch on my couch with forks straight from the mixing bowl.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): Rotisserie chicken works beautifully here and saves you from turning on the stove, just pull the meat and youre halfway done.
- Crisp apples like Honeycrisp or Gala (2, cored and sliced): The crunch is everything, so choose apples that snap when you bite them and dont bother peeling unless you really want to.
- Mixed salad greens (4 cups): Arugula adds a peppery bite, spinach brings sweetness, and romaine gives structure, but honestly any mix you grab will work.
- Celery, thinly sliced (1/2 cup): It adds a quiet crunch and a hint of bitterness that balances the sweet apples perfectly.
- Pecans, roughly chopped (1/2 cup): Toasting them for a few minutes makes them taste like butter and smoke, but raw works too if youre in a hurry.
- Dried cranberries (1/4 cup): They bring little bursts of tart sweetness that surprise you in the best way.
- Red onion, thinly sliced (1/4 small): Soak the slices in cold water for five minutes if raw onion makes you wince, it mellows the bite without losing the flavor.
- Crumbled feta cheese, optional (1/4 cup): Salty, tangy, creamy, it makes the whole thing feel a little fancy even when its just lunch.
- Apple cider vinegar (1/4 cup): This is the backbone of the dressing, bright and sharp and unmistakably autumn.
- Extra virgin olive oil (2 tablespoons): It smooths everything out and carries the flavors across your tongue.
- Dijon mustard (1 tablespoon): Adds a quiet heat and helps the dressing cling to the greens instead of pooling at the bottom.
- Honey or maple syrup (1 tablespoon): Just enough sweetness to round out the vinegar without making it taste like dessert.
- Sea salt (1/2 teaspoon): Brings everything into focus.
- Freshly ground black pepper (1/4 teaspoon): A little warmth that lingers after each bite.
Instructions
- Whisk the dressing:
- In a small bowl or jar, combine the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Whisk it hard until it turns glossy and thick, or shake the jar until your arm gets tired and it looks like liquid gold.
- Build the salad:
- Toss the greens, chicken, apple slices, celery, pecans, cranberries, red onion, and feta into a large bowl. Dont worry about making it look perfect, it will all get mixed anyway and the chaos is part of the charm.
- Dress and toss:
- Drizzle the dressing over everything and use your hands or tongs to gently toss until every leaf is lightly coated. Taste a piece of apple to see if you want more dressing, then adjust as you like.
- Serve:
- Plate it immediately while the apples are still crisp and the greens are perky. Scatter a few extra pecans or crumbles of feta on top if you want it to look like you tried.
Save I made this for a potluck once and someone asked for the recipe before theyd even finished chewing. It felt good to say I just made it up, like Id done something clever without trying. That salad disappeared faster than anything else on the table, and I went home with an empty bowl and a weird sense of pride.
Swaps and Substitutions
If you dont have pecans, walnuts or almonds work just as well and sometimes I use whatever nuts are already open in the pantry. For a dairy free version, skip the feta or use a crumbly plant based cheese that has some tang to it. You can also swap the chicken for roasted chickpeas if you want to keep it vegetarian, just toss them with a little olive oil and salt first so they have some flavor.
Pairing Suggestions
This salad loves a crisp, slightly sweet white wine like Riesling or a dry hard cider that echoes the apple flavor without competing with it. If youre not drinking, sparkling water with a squeeze of lemon feels just as refreshing and keeps the meal light. I also like it with a thick slice of sourdough bread on the side, something to soak up any extra dressing that pools at the bottom of the bowl.
Storage and Leftovers
You can prep the components ahead and store them separately, greens in one container, chicken and toppings in another, dressing in a jar. When youre ready to eat, just toss it all together and it tastes like you just made it. Dressed salad will keep for a day in the fridge, but the greens lose their crunch and the apples start to brown, so its best eaten fresh.
- Store leftover dressing in a sealed jar for up to a week and shake it hard before using.
- If the apples turn brown, toss them with a squeeze of lemon juice next time before adding them to the bowl.
- Leftover salad makes a surprisingly good wrap filling if you have tortillas around.
Save This salad doesnt need much from you, just a bowl and a few minutes and maybe an apple you were going to eat plain anyway. It gives back more than it asks for, and thats the kind of recipe I keep coming back to.
Cooking Q&A
- → Can I use different nuts instead of pecans?
Yes, walnuts or almonds work well as alternatives, providing a similar crunch and flavor profile.
- → Is this salad suitable for a dairy-free diet?
Absolutely, simply omit the feta cheese or substitute with a plant-based cheese variant.
- → What type of apples work best in this salad?
Honeycrisp or Gala apples are recommended for their crisp texture and sweet-tart balance.
- → Can I prepare this salad ahead of time?
It's best served fresh to maintain crispness, but the dressing can be made in advance and stored separately.
- → What beverages pair nicely with this salad?
A crisp chilled Riesling or a hard cider complements the salad’s flavors beautifully.