Save I threw this salad together one January afternoon when the fridge was full of odds and ends and I needed something that felt alive. The apples were sitting in a bowl by the window, the chicken was left from Sunday dinner, and I had a handful of pecans I'd been snacking on all week. What surprised me was how much brightness it brought to the table, how the sweetness and crunch made winter feel a little less gray.
I made this for my sister when she came over after a long week, and she ate two bowls standing at the counter. She kept saying she forgot salad could be this satisfying, that it didn't have to be boring or feel like punishment. We stood there talking and eating until the light outside turned blue, and I realized I'd stumbled onto something I'd make again and again.
Ingredients
- Cooked chicken breast: Leftover roasted or rotisserie chicken works beautifully here, saving time and adding depth from its seasoning.
- Crisp apples: Honeycrisp or Gala bring sweetness and snap, choose firm ones that won't turn mushy when tossed.
- Mixed salad greens: A mix of arugula, spinach, or romaine adds varied texture and a peppery bite that balances the sweetness.
- Celery: Slice it thin for a clean, watery crunch that lightens every bite.
- Pecans: Roughly chop them so they scatter throughout, their buttery richness is essential here.
- Dried cranberries: They add chewy sweetness and little bursts of tartness that echo the apples.
- Red onion: A small amount thinly sliced brings sharpness without overpowering the gentler flavors.
- Feta cheese: Optional but wonderful, its salty creaminess ties everything together if you want richness.
- Apple cider vinegar: The backbone of the dressing, it mirrors the apples and brings brightness.
- Extra virgin olive oil: Use good quality oil, it smooths out the vinegar and carries all the flavors.
- Dijon mustard: This emulsifies the dressing and adds a subtle warmth that grounds the sweetness.
- Honey or maple syrup: Just enough to balance the tang without making it sugary.
- Sea salt and black pepper: Season generously, they make everything else sing.
Instructions
- Make the dressing:
- Whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl or jar until smooth and glossy. Taste it and adjust if you want more sweetness or tang.
- Build the salad:
- Toss the greens, chicken, apple slices, celery, pecans, cranberries, red onion, and feta into a large bowl, spreading everything out so it mixes naturally. Let the colors guide you, it should look alive.
- Dress and toss:
- Drizzle the dressing over everything and toss gently with your hands or tongs until every leaf glistens. Don't drown it, you want just enough to coat.
- Serve:
- Plate it immediately while the greens are still crisp and the apples haven't oxidized. Scatter extra pecans or feta on top if you're feeling generous.
Pin it The first time I served this at a potluck, someone asked for the recipe three times because they kept forgetting to write it down. Later, a friend texted me a photo of her version with walnuts and goat cheese, and I loved knowing it had traveled beyond my kitchen and become hers too.
Swaps and Variations
If you don't have pecans, walnuts or sliced almonds work just as well and bring their own character. You can skip the feta entirely for a dairy free version, or swap it for a plant based cheese if you want that creamy element. I've also made this with leftover turkey after Thanksgiving, and it was just as good, maybe even better because the turkey had more flavor baked in.
What to Serve It With
This salad is filling enough to stand alone for lunch, but it also works beautifully alongside a bowl of soup or a slice of crusty bread. I've paired it with a chilled Riesling on warmer winter evenings, and the crisp sweetness of the wine echoes the apples in a way that feels intentional. On busier nights, sparkling water with a squeeze of lemon is all you need.
Storing and Making Ahead
You can prep all the components separately and store them in the fridge for up to a day, keeping the dressing in a jar and the greens in a separate container. When you're ready to eat, just toss everything together so it stays fresh and crunchy. I wouldn't recommend assembling it ahead of time because the greens will get soggy and the apples will lose their brightness.
- Store leftover undressed salad in an airtight container for up to one day.
- Keep extra dressing in a sealed jar in the fridge for up to five days.
- Add the dressing only to the portion you're eating right away.
Pin it This salad has become my go to when I need something quick, bright, and nourishing without much thought. It reminds me that good food doesn't have to be complicated, just honest and full of things that taste like themselves.
Frequently Asked Questions
- → Can I use different nuts instead of pecans?
Yes, walnuts or almonds are great alternatives that provide similar crunch and flavor.
- → What type of apples work best in this salad?
Honeycrisp or Gala apples are preferred for their crisp texture and balanced sweetness.
- → Is the dressing easy to prepare ahead of time?
Absolutely, the apple cider dressing can be whisked together in advance and stored refrigerated until ready to use.
- → Can I make this salad dairy-free?
Yes, simply omit the feta cheese or substitute with a plant-based alternative.
- → What pairs well as a beverage with this salad?
A crisp Riesling or a chilled hard cider complements the salad’s flavors wonderfully.