Save I started making this salad on a gray January afternoon when I needed something bright on the table. The apples were crisp, the chicken was waiting in the fridge, and I had a hunch that something crunchy and sweet might shake off the winter sluggishness. It worked better than I expected. Now it shows up whenever I want dinner to feel light but filling.
I made this for my sister after she finished a long shift, and she ate it standing at the counter. She said it tasted like something you'd order out but better because it wasn't trying too hard. That stuck with me. Sometimes the best meals are the ones that don't announce themselves.
Ingredients
- Cooked chicken breast: Leftover roast chicken or a rotisserie bird works perfectly here, shred it by hand for better texture than dicing.
- Crisp apples: Honeycrisp or Gala hold their shape and stay sweet, slice them thin so they mix in without dominating every forkful.
- Mixed salad greens: Arugula adds peppery bite, spinach brings softness, romaine gives crunch, use what looks good or whatever needs using up.
- Celery: Slice it thin on the diagonal, it adds a clean snap that balances the sweetness.
- Pecans: Rough chop them so some pieces are chunky, toasting them for a few minutes makes them taste richer but it's not required.
- Dried cranberries: They add little bursts of tartness, if they're too hard, soak them in warm water for five minutes and drain.
- Red onion: A quarter of a small one is enough, slice it paper thin so it doesn't overpower the other flavors.
- Feta cheese: Optional but worth it, the salty creaminess ties everything together.
- Apple cider vinegar: The base of the dressing, it's sharp and fruity and wakes up the whole bowl.
- Extra virgin olive oil: Use something you'd drizzle on bread, it smooths out the vinegar and carries the flavors.
- Dijon mustard: A tablespoon adds body and a little heat, it helps the dressing cling to the greens.
- Honey or maple syrup: Just enough sweetness to balance the vinegar, taste as you go.
- Sea salt and black pepper: Season the dressing well, underseasoned dressing makes the whole salad taste flat.
Instructions
- Make the dressing:
- Whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl or shake them in a jar until smooth. Taste it, the sharpness should be balanced by sweetness, and it should taste a little too strong on its own because the greens will mellow it.
- Build the salad:
- Toss salad greens, chicken, apple slices, celery, pecans, cranberries, red onion, and feta into a large bowl. Don't be shy, use your hands to mix gently so the delicate greens don't bruise.
- Dress and toss:
- Drizzle the dressing over everything and toss until every leaf is lightly coated. Start with three quarters of the dressing, you can always add more but you can't take it back.
- Serve right away:
- Plate it immediately while the greens are still crisp and the apples haven't started weeping. Scatter extra pecans or feta on top if you want it to look a little more finished.
Save I brought this to a potluck once and someone asked if I'd bought it from a cafe. I didn't, but I understood why they thought so. It looked deliberate, colorful, like someone had planned it. Really I'd just tossed together what I had and hoped for the best. That's usually how the good ones happen.
Swaps and Substitutions
If you don't have pecans, walnuts or sliced almonds work just as well, even sunflower seeds if you're keeping it nut free. Swap the feta for goat cheese if you want something creamier, or leave it out entirely and the salad still holds up. For a vegan version, skip the chicken and add roasted chickpeas or white beans, they'll give you protein and a little earthiness that plays nicely with the apples.
What to Serve It With
This salad is filling enough to stand alone, but it pairs beautifully with a slice of crusty bread or a simple soup on the side. I've served it next to roasted sweet potatoes and it felt like a full meal. A chilled Riesling or hard cider complements the sweetness and cuts through the richness, but sparkling water with lemon works just as well if you're keeping it simple.
Storage and Timing
You can prep the components ahead, store the chicken, apples, and greens separately in the fridge and keep the dressing in a jar. When you're ready to eat, toss everything together fresh. Dressed salad doesn't keep, it turns soggy and loses its snap, so only make what you'll finish in one sitting.
- Store leftover dressing in the fridge for up to a week, shake it before using.
- Prepped ingredients hold for a day or two, but slice the apples right before serving.
- If you must dress ahead, keep the greens separate and add them last minute.
Save This salad has become my go to when I want something that feels intentional without much effort. It's bright, it's satisfying, and it never overstays its welcome on the plate.
Recipe FAQs
- → Can I use other nuts instead of pecans?
Yes, walnuts or almonds work well as substitutes and maintain a crunchy texture.
- → Is feta essential in this dish?
Feta is optional and adds a creamy, tangy contrast, but the salad remains flavorful without it.
- → What types of apples are best to use?
Sweet and crisp apples like Honeycrisp or Gala enhance the salad’s freshness and complement savory ingredients.
- → Can I prepare the dressing in advance?
Yes, the apple cider dressing can be whisked ahead and stored refrigerated for several days.
- → What greens pair well in this salad?
Mild greens like spinach, romaine, or peppery arugula create a balanced base for the ingredients.