Save There's something about standing in a cold kitchen on a grey afternoon that makes you crave salad—which sounds backward until you taste one done right. I pulled this together after wandering my fridge looking for something bright and actually filling, and found I had chicken from Sunday dinner, a bag of greens getting friendlier by the day, and apples that were almost too good to waste. What started as making-do became something I now crave when the weather turns and everything feels heavier. The sharpness of apple cider vinegar paired with sweet apples and buttery pecans does something magical to plain chicken, turning leftovers into something you'd actually order at a restaurant.
I made this for my sister's book club one January, thinking it was too simple to bother with, but three people asked for the recipe before they left. She'd mentioned wanting something that wasn't heavy, and I watched her come back for seconds while barely touching the warm appetizers. There's real power in a salad that tastes intentional rather than like a side dish nobody asked for.
Ingredients
- Cooked chicken breast: Shredded or diced, about 2 cups—the backbone of this salad, and it needs to be tender enough that it doesn't feel like you're chewing. Rotisserie chicken from the grocery store is a total game-changer here if you're short on time.
- Crisp apples: 2 of them, cored and sliced—Honeycrisp or Gala hold up best without turning mealy. The freshness of the apple is non-negotiable, so taste one before committing.
- Mixed salad greens: 4 cups of arugula, spinach, romaine, or whatever's freshest at your market—the more variety, the more interesting each bite feels.
- Celery: 1/2 cup thinly sliced adds crunch and a subtle herbal note that keeps things from tasting too sweet.
- Pecans: 1/2 cup roughly chopped—they soften slightly as they sit with the dressing, but keep their essential crunch.
- Dried cranberries: 1/4 cup scattered throughout for little bursts of tartness and color.
- Red onion: Just 1/4 of a small one, thinly sliced, because a little goes a long way and you want it sliced thin enough to taste rather than bite your face.
- Feta cheese: 1/4 cup crumbled if you like it—creamy, salty, optional depending on your mood and dietary needs.
Apple Cider Dressing
- Apple cider vinegar: 1/4 cup is the soul of this dressing, tart and honest without being aggressive.
- Extra virgin olive oil: 2 tablespoons to balance the acid and bring richness.
- Dijon mustard: 1 tablespoon acts as an emulsifier and adds a subtle warmth.
- Honey or maple syrup: 1 tablespoon rounds out the sharp edges and makes the dressing feel whole.
- Sea salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper—taste as you go, because some salts are louder than others.
Instructions
- Whisk the dressing:
- Pour the vinegar, oil, mustard, and honey into a small bowl or jar and whisk until the honey dissolves and everything looks emulsified. This takes maybe 30 seconds, but it matters—you want the ingredients holding hands, not fighting.
- Build the salad:
- In a large bowl, combine your greens, chicken, apple slices, celery, pecans, cranberries, and red onion. If you're using feta, add it now or save it as a final garnish if you prefer it less distributed.
- Dress and toss:
- Drizzle the dressing over everything and toss gently with your hands or salad tongs—aggressive tossing bruises the greens and breaks down the apples, and nobody wants that. Aim for every piece to kiss the dressing.
- Serve immediately:
- Eat it right away while the greens are cold and crisp and the pecans haven't started absorbing moisture and going soft. If you're plating individual bowls, add extra pecans on top for looks and crunch.
Save I realized halfway through serving my sister's book club that salad had stopped being what I made when nothing else seemed right, and had become what I actually wanted. That shift from obligatory to intentional happens quietly in cooking, and this salad marks the moment I understood that sometimes the simplest dishes teach you the most about flavor.
Making It Your Own
The beauty of this salad is that it bends to what you have and what you love. If pecans aren't calling to you, walnuts or almonds snap into place without complaint, bringing their own subtle flavor. I've swapped out the feta for goat cheese when the mood struck, and once I added a handful of candied walnuts when I had them on hand, which pushed everything toward autumn even though it was supposed to be winter. The core works because the dressing is balanced and the chicken anchors everything, so feel free to play with the greens and fruit and nuts around it.
About the Apples
The apple you choose shapes the entire salad in ways that matter more than you'd think. Honeycrisp apples are sweet and crisp, Gala apples lean tart, and Granny Smith apples will make everything sharper and more intense. I tend toward the sweeter varieties because the dressing carries enough acidity, but if you like your salad to feel bright and almost challenging on the palate, reach for something tart. The apple cider vinegar in the dressing echoes the apple flavor, so there's a coherence to it that feels intentional once you notice it.
Serving and Pairing
This salad stands alone as a lunch, but it also makes a perfect opening to a heartier meal, cutting through richness and preparing your palate for what comes next. I've served it before roasted chicken or pork, and it sits on the table like a palate cleanser even though it's substantial enough to be the whole meal. If you're opening a bottle, a crisp Riesling or hard cider pairs like they were made for each other—the effervescence cuts through the dressing's richness and the slight sweetness echoes the apples.
- Make it a full meal by adding grilled chicken instead of using leftovers, or by doubling the portion and eating it as dinner.
- Prep everything ahead except the apples and dressing, and you have a salad ready to come together in minutes on busy weeknights.
- This keeps, loosely covered, for about two hours before the greens begin to wilt, so timing matters if you're making it in advance.
Save This salad proved to me that the meals that matter most aren't always the most complicated ones, and sometimes the most generous thing you can do is feed people something honest and bright when the world feels grey. Make it for yourself on a day that needs lifting, or make it for someone who'd appreciate knowing that you tried.
Recipe Guide
- → What apples work best for this salad?
Crisp and slightly sweet varieties like Honeycrisp or Gala provide the perfect balance and texture.
- → Can I substitute pecans with other nuts?
Yes, walnuts or almonds are great alternatives that maintain the crunchy element.
- → Is this salad suitable for a dairy-free diet?
Simply omit the feta cheese or replace it with a plant-based alternative to keep it dairy-free.
- → How should the dressing be prepared?
Whisk apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper together until well blended.
- → What are good beverage pairings for this salad?
A crisp Riesling or a refreshing hard cider complements the flavors nicely.