Save to Pinterest There's something about November that makes you crave both warmth and brightness at the same time, and this salad somehow delivers both. I discovered this combination one afternoon when I had leftover roasted chicken taking up space in my fridge and a bag of apples from the farmers market that were almost too pretty to use. The crisp sweetness of the fruit against the savory chicken and that tangy apple cider dressing felt like such a perfect counterbalance to the heavier meals I'd been making as the weather turned cold. It's become my go-to when I want something that feels nourishing without weighing me down.
I made this for a small lunch gathering one December, and my friend Sarah asked for the recipe before she even finished eating. She's usually skeptical about salads, but something about the way the sweetness of the apples plays against the earthiness of the greens won her over. That moment taught me that sometimes the simplest dishes are the ones people remember most.
Ingredients
- Cooked chicken breast: Use whatever you have on hand—rotisserie chicken makes this even easier, and the slight char from the store-bought kind actually adds character.
- Crisp apples: Honeycrisp and Gala are my go-tos because they hold their shape and have that ideal snap when you bite into them, though any firm apple works.
- Mixed salad greens: The variety matters here because tender spinach, peppery arugula, and sturdy romaine each bring something different to the bowl.
- Celery: This is your quiet MVP—it adds a clean crunch that ties everything together without demanding attention.
- Pecans: Their buttery flavor is essential, though walnuts or almonds will work if that's what you have.
- Dried cranberries: These little pops of tartness balance the sweetness of the apples and honey in the dressing.
- Red onion: A thin slice gives you a gentle bite of sharpness that wakes up your palate.
- Feta cheese: The creamy saltiness is optional but honestly, it's what makes you come back for another forkful.
- Apple cider vinegar: This is the backbone of your dressing—it's what gives the whole salad its signature flavor and warmth.
- Dijon mustard: A small amount emulsifies everything and adds a sophisticated edge you might not consciously notice but would definitely miss.
- Honey or maple syrup: Just enough to balance the vinegar's acidity and make you want another bite.
Instructions
- Make the dressing first:
- Whisk the apple cider vinegar, olive oil, mustard, honey, salt, and pepper together in a small bowl or jar. The magic happens when everything emulsifies—you'll notice the color shift to something creamy and rich even though there's no cream involved.
- Build your salad bowl:
- Toss the greens into a large bowl first so they have room to breathe, then add the chicken, apples, celery, pecans, cranberries, red onion, and feta if you're using it. Don't mix yet—just let everything sit there waiting.
- Dress and toss gently:
- Drizzle that dressing over the salad and use your hands or tongs to toss everything until every leaf is coated. The goal is even distribution without bruising anything, which takes maybe 30 seconds of careful attention.
- Serve right away:
- This is important—the salad is best eaten immediately while the greens are crisp and the apples haven't oxidized. A few extra pecans scattered on top doesn't hurt.
Save to Pinterest There's a moment after you've tossed everything together and taken the first bite when you realize this simple combination of leftovers and pantry staples has become something memorable. It's the kind of salad that reminds you why you cook in the first place.
Why This Works in Winter
Winter salads often feel like an afterthought, but this one holds its own against any warm meal. The apples are at their peak in fall and into winter, the chicken provides the protein you need to stay satisfied through a cold afternoon, and the apple cider vinegar dressing has a warming quality that hot vinegars somehow possess. It's bright without being summery, and substantial without being heavy.
Customizing to What You Have
The beauty of this salad is that it's genuinely flexible without losing its identity. Swap the pecans for almonds or walnuts, use whatever greens you have in your crisper drawer, and feel free to skip the feta if dairy isn't your thing or if you just don't have it on hand. The chicken and the dressing are the constants—everything else adapts to your situation, your preferences, and what's available to you.
Pairing and Serving
This salad stands alone as a complete lunch, but it's also elegant enough to serve alongside soup or alongside a piece of bread if you want something more substantial. The dressing has enough character that it doesn't need help from any side sauces or condiments.
- A crisp Riesling or hard cider is the perfect drink companion if you're inclined toward that sort of thing.
- Make the dressing ahead of time if you're meal prepping—it actually gets more flavorful as it sits.
- Keep the salad components separate until you're ready to serve so everything stays fresh and crisp.
Save to Pinterest This salad has become my answer to the question of what to make when you want something nourishing, quick, and genuinely delicious. Keep it in your rotation for those afternoons when the season starts turning crisp.
Common Recipe Questions
- → What type of apples work best in this salad?
Crisp apples like Honeycrisp or Gala complement the salad’s textures and flavors best.
- → Can I use rotisserie chicken for this salad?
Yes, rotisserie or leftover cooked chicken works perfectly to save preparation time.
- → Are there good alternatives to pecans?
Walnuts or almonds offer similar crunch and flavor if pecans are unavailable.
- → How is the apple cider dressing made?
It's a simple blend of apple cider vinegar, olive oil, Dijon mustard, honey or maple syrup, salt, and pepper whisked until combined.
- → Can this salad be made dairy-free?
Omit the feta or substitute with a plant-based cheese for a dairy-free option.