Pin this There's something about November that makes me crave salads that don't apologize for being hearty. My neighbor brought over a rotisserie chicken one chilly afternoon, and instead of the usual soup route, I found myself grabbing crisp apples from the farmer's market and wondering what would happen if I built something bright and textured around them. That first bite, with the warm chicken meeting cold greens and that sharp-sweet dressing, felt like finding the perfect sweater in the back of your closet.
I made this for a work potluck on the coldest day of December, transported it in a wide glass bowl, and watched it disappear in the first ten minutes. Someone asked for the dressing recipe before even finishing their plate, which felt like the highest compliment. Since then, it's become my go-to when I want something that feeds people without feeling fussy.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): Use rotisserie if you're short on time, or shred any leftover roasted chicken you have hanging around. The flavor matters more than perfection here.
- Crisp apples like Honeycrisp or Gala (2): These varieties hold their texture and bring genuine sweetness without mushiness. Slice them just before assembling so they stay bright.
- Mixed salad greens such as arugula, spinach, or romaine (4 cups): Pick whatever looks freshest at your market, but arugula adds a nice peppery note that plays well with the apple.
- Celery, thinly sliced (1/2 cup): This is your crunch insurance and adds a subtle vegetal note that keeps things from feeling too sweet.
- Pecans, roughly chopped (1/2 cup): Toast them lightly in a dry pan first if you want that deeper flavor; raw works fine too, but toasted changes everything.
- Dried cranberries (1/4 cup): They're little bursts of tartness that balance the pecans' richness and the apples' sweetness.
- Red onion, thinly sliced (1/4 small): A little sharpness keeps the salad from getting one-note and adds visual contrast.
- Crumbled feta cheese (1/4 cup, optional): Skip it if dairy isn't your thing, but it adds a salty creamy layer that makes people pause mid-bite.
Instructions
- Make the dressing first:
- Whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl or jar until the honey dissolves and everything looks emulsified. The mustard acts as your binding agent, so don't skip it.
- Build your bowl:
- Toss greens, chicken, apples, celery, pecans, cranberries, and red onion together in a large bowl. If using feta, hold most of it back for the top so it doesn't get buried.
- Dress and toss gently:
- Pour dressing over everything and use salad tongs or two spoons to coat all the pieces without bruising the greens. Taste as you go, adding a pinch more salt if needed.
- Serve right away:
- This salad is best eaten immediately while everything still has its texture and snap. Garnish with extra pecans and feta if you're feeling generous.
Pin this My sister texted me a photo of this salad she'd made for her kids' lunch, saying they actually asked for seconds instead of sneaking cookies. There's something deeply satisfying about a salad that doesn't feel like a compromise.
Why This Salad Works in Winter
Winter salads usually feel like an apology, but this one leans into what makes cold months good: crisp apples, the last of the pecans, and the fact that hearty greens like spinach taste better when it's chilly outside. The warm chicken against everything else creates this pleasant temperature contrast that somehow makes you feel less cold. It's salad that doesn't require convincing.
Dressing as the Hidden Star
The apple cider dressing is where the quiet magic lives. Most vinaigrettes are either aggressively sharp or forgettable, but this one walks a line where the honey rounds out the vinegar's bite, the mustard adds dimension without heat, and the olive oil makes it glossy and cling to everything. It tastes like someone thought carefully about balance instead of throwing ingredients at a problem.
Making It Your Own
This salad is forgiving and flexible in the best way. Swap pecans for walnuts or almonds if that's what you have, or skip nuts entirely if allergies are a factor. The structure stays solid because the real backbone is the interplay between tart apples, umami-rich chicken, and that precise dressing.
- For a dairy-free version, omit the feta or use a cashew-based cheese that melts slightly when you toss it warm into the salad.
- If you're making this for a crowd, prepare the dressing in a jar and let guests toss their own bowls so everything stays fresh and no one ends up with soggy salad.
- Leftover plain chicken works perfectly here, but rotisserie chicken adds smokiness that elevates the whole thing without extra effort.
Pin this This salad has become my answer to the question of what to eat when you want something nourishing but don't want to spend your whole evening in the kitchen. It's the kind of dish that reminds you why good ingredients and a little thought go a long way.
Recipe FAQs
- → Can I use different nuts instead of pecans?
Yes, walnuts or almonds work well as alternatives, providing similar crunch and flavor balance.
- → What type of apples are best suited for this salad?
Honeycrisp or Gala apples are ideal due to their crisp texture and sweet-tart flavor.
- → Is it necessary to use leftover chicken?
While leftover chicken is convenient, freshly cooked chicken breast can also be used for this salad.
- → How can I make the salad dairy-free?
Simply omit the feta cheese or substitute it with a plant-based cheese alternative.
- → What pairs well with this salad as a beverage?
A crisp, chilled Riesling or a hard cider complements the salad's flavors beautifully.