Save Last Tuesday, I was standing at my kitchen counter with a rotisserie chicken getting cold and absolutely nothing that felt like a proper dinner idea. Half the greens in my crisper drawer were on borrowed time, but I had these perfect crisp apples sitting in a bowl, and something just clicked—why not throw it all together with a quick vinegar dressing? Twenty minutes later, I'd made something so bright and satisfying that my kids actually asked for seconds instead of groaning about salad.
I made this for a small gathering on a gray November afternoon, and watching people dig into it told me everything I needed to know. Someone asked if the apples were intentional or just how I happened to slice them, and it made me realize that this salad has this quiet elegance about it—nothing fancy, just clearly thought through.
Ingredients
- Cooked chicken breast, 2 cups shredded or diced: Rotisserie works beautifully here and saves you time; if you're cooking it yourself, don't skip seasoning it well.
- Crisp apples, 2 (Honeycrisp or Gala work best): The kind that snap when you bite them, not the mealy ones hiding in your produce drawer.
- Mixed salad greens, 4 cups: Arugula brings a peppery note, spinach is mild and tender, romaine adds structure—pick what you love.
- Celery, 1/2 cup thinly sliced: This is your textural anchor; slice it thin so it doesn't overpower.
- Pecans, 1/2 cup roughly chopped: Toast them lightly in a dry pan first if you have five minutes and want to deepen their flavor.
- Dried cranberries, 1/4 cup: They soften slightly from the dressing and add little bursts of tartness.
- Red onion, 1/4 small, thinly sliced: Thin slices mean you taste the sharpness without it overwhelming anything else.
- Feta cheese, 1/4 cup crumbled (optional): Adds a salty, creamy note that bridges the sweet apples and tangy dressing.
- Apple cider vinegar, 1/4 cup: The backbone of your dressing—use real apple cider vinegar, not distilled.
- Extra virgin olive oil, 2 tablespoons: Choose one you actually like tasting, since there's nothing hiding it here.
- Dijon mustard, 1 tablespoon: This emulsifies the dressing and adds a subtle sharpness that complements the apples.
- Honey or maple syrup, 1 tablespoon: Maple syrup leans more autumnal; use what feels right for your mood.
- Sea salt, 1/2 teaspoon and freshly ground black pepper, 1/4 teaspoon: Grind the pepper fresh—pre-ground tastes tired by comparison.
Instructions
- Make the dressing first:
- Grab a small bowl or jar and whisk together the vinegar, olive oil, mustard, and honey until they stop looking separated. Add salt and pepper and taste it—it should be tangy with a subtle sweetness, not cloying.
- Build your salad base:
- Toss your greens into a large bowl, then scatter the chicken over them. Add the celery, pecans, cranberries, and red onion—these are your supporting players.
- Slice the apples last:
- Cut your apples just before serving so they don't brown or turn mealy sitting around. Toss them into the bowl.
- Dress and toss gently:
- Pour the dressing over everything and use tongs or two spoons to toss gently so the greens coat without getting bruised. If you're using feta, add it at the very end.
- Serve right away:
- This salad is best eaten immediately while the greens are still crisp and the apples haven't started weeping juice into everything.
Pin it There was this moment at that November gathering when someone took a second forkful and just smiled, not said anything, just genuinely happy to be eating something that tasted like it was made with actual intention. That's when I knew this wasn't just a salad—it was something worth making again and again.
Why This Works as a Winter Dish
Winter salads get a bad rap because they're often sad bowls of iceberg lettuce and whatever's been in cold storage too long. This one works because apples are actually at their best in cooler months, pecans add warmth and richness, and the vinegar dressing feels bracing and alive instead of heavy. It's the kind of salad that makes you feel nourished instead of like you're eating out of obligation.
Playing with the Flavors
One time I added a pinch of cinnamon to the dressing and couldn't quite decide if I loved it or overthought it, so now I keep it simple. But the beauty of this formula is that it's forgiving—walnuts instead of pecans work just fine, a splash of fresh lemon juice if you don't have apple cider vinegar, even a different cheese or none at all. The core of it stays balanced no matter how you adjust the edges.
Making It Work for Your Kitchen
If you're meal prepping, keep the dressing separate from everything else until you're ready to eat, and store the components in an airtight container. The chicken keeps for four days, the greens stay crisp if you don't wash them until right before, and the dressing keeps for about a week. This means you can actually make components ahead and then throw a fresh salad together any night without having to do all the work at once.
- Toast your pecans in a dry skillet for three minutes if you want them to taste more like themselves.
- Slice your apple the moment you're ready to assemble, or toss the slices with a bit of lemon juice to prevent browning.
- Taste the dressing on a single leaf of green before you commit to the whole batch—it should make that leaf taste better, not overpower it.
Pin it This is one of those recipes that gets better every time you make it because you learn something small each time—maybe it's that you prefer thicker apple slices, or that a tiny drizzle more mustard makes all the difference. That's the whole point, really.
Frequently Asked Questions
- → Can I use different nuts instead of pecans?
Yes, walnuts or almonds can be swapped in for pecans to provide a similar crunch and flavor profile.
- → Is it necessary to use cooked chicken breast?
Cooked chicken breast is ideal for texture and protein, but rotisserie or leftover roast chicken works well too.
- → How do I make the apple cider dressing?
Whisk together apple cider vinegar, olive oil, Dijon mustard, honey, sea salt, and black pepper until well combined.
- → Can feta cheese be omitted?
Absolutely, omit feta for a dairy-free option or replace it with plant-based cheese alternatives.
- → What greens work best in this salad?
Mixed greens like arugula, spinach, or romaine provide a fresh base with varied textures and flavors.