Save I threw this together one gray January afternoon when the fridge was looking bare and I needed something that felt alive. A lone apple sat in the fruit bowl, leftover roasted chicken waited in a container, and suddenly it clicked. The first bite was cold, sweet, and sharp all at once, and I realized winter didn't have to taste dull.
I made this for my sister when she stopped by unexpectedly, still in her coat, complaining about the cold. She stood at the counter and ate it straight from the bowl, crunching through pecans and asking why I never made this before. Sometimes the best meals are the ones you didn't plan.
Ingredients
- Cooked chicken breast: Leftover roast chicken or a store-bought rotisserie bird works beautifully here, shredded by hand so it stays tender and catches the dressing.
- Crisp apples: Honeycrisp or Gala bring that perfect snap and sweetness, slice them thin so every forkful has a little fruit.
- Mixed salad greens: Arugula adds peppery bite, spinach brings softness, and romaine gives crunch, use what you have or love most.
- Celery: Adds a clean, watery crunch that balances the richness of nuts and cheese, slice it thin so it doesn't overpower.
- Pecans: Toasting them for a few minutes makes them smell like butter and deepens their flavor, but raw works too if you're in a hurry.
- Dried cranberries: Little bursts of tart sweetness that remind you this salad belongs to winter.
- Red onion: Just a little, sliced paper-thin, gives a sharp edge without making you cry into your lunch.
- Feta cheese: Crumbled feta adds creamy, salty contrast, but you can skip it entirely and the salad still shines.
- Apple cider vinegar: The backbone of the dressing, sharp and fruity, it ties the whole bowl together.
- Extra virgin olive oil: Smooths out the vinegar and coats every leaf without feeling heavy.
- Dijon mustard: Gives the dressing body and a little heat, don't skip it or the dressing will taste flat.
- Honey or maple syrup: Just enough sweetness to round out the tang and make the dressing cling to the greens.
- Sea salt and black pepper: Season the dressing well or it won't wake up the salad the way it should.
Instructions
- Whisk the dressing:
- In a small bowl or jar, combine apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper, then whisk or shake until it turns glossy and thick. Taste it and adjust the honey or salt if it needs more balance.
- Build the salad:
- In a large bowl, toss together the greens, chicken, apple slices, celery, pecans, cranberries, red onion, and feta if you're using it. Don't be shy, get your hands in there and mix it gently so nothing bruises.
- Dress and toss:
- Drizzle the dressing over the top and toss everything until each leaf glistens and the apples peek through. Serve it right away while the greens are still crisp and cold.
- Garnish and enjoy:
- Add a few extra pecans on top or another crumble of feta if you want it to look pretty. Grab a fork and eat it before it wilts.
Save My husband ate three bowls of this the night I made it for dinner, then asked if we could have it again the next day. That's when I knew it wasn't just a salad anymore, it was something we'd keep coming back to when the days felt too short and too cold.
How to Store and Serve
Keep the dressing separate if you're making this ahead, and store the salad components in an airtight container in the fridge for up to two days. Toss everything together right before serving so the greens stay fresh and crunchy. If you have leftovers already dressed, eat them within a few hours or they'll turn limp and lose their magic.
Swaps and Variations
Swap the pecans for walnuts or slivered almonds if that's what you have in the pantry. Use leftover turkey instead of chicken, or even skip the meat entirely and add chickpeas for a vegetarian version. If you don't have feta, try goat cheese or blue cheese, or leave it off completely and let the dressing do all the work.
What to Serve It With
This salad is hearty enough to stand alone as lunch, but it also pairs beautifully with a crusty baguette or a simple bowl of soup. Pour yourself a glass of chilled Riesling or hard cider and let the meal feel a little celebratory, even on a random Tuesday.
- Serve it alongside roasted butternut squash soup for a cozy winter lunch.
- Pack it in a jar with dressing on the bottom for an easy work lunch that won't get soggy.
- Double the batch and bring it to a potluck, everyone will ask for the recipe.
Save This salad reminds me that even the simplest ingredients can feel special when you put them together with a little intention. I hope it brightens your table the way it's brightened mine.
Recipe FAQs
- → What type of apples work best?
Honeycrisp or Gala apples are ideal for their crisp texture and natural sweetness that complement the salad's flavors.
- → Can I use a different nut instead of pecans?
Yes, walnuts or almonds can be used as alternatives, providing a similar crunch and nutty depth.
- → How is the dressing prepared?
Whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- → Is it suitable for a gluten-free diet?
Yes, all ingredients are naturally gluten-free, but always check labels for any cross-contamination risks.
- → Can I omit the cheese for a dairy-free version?
Absolutely, simply skip the feta or substitute with a plant-based cheese to keep it dairy-free.