Chicken & Apple Salad
A vibrant and satisfying Chicken & Apple Salad featuring tender pan-seared chicken, crisp apple slices, crunchy pecans, and a tangy apple cider vinaigrette, all nestled on a bed of fresh mixed greens. It's a perfect balance of sweet, savory, and tangy flavors with delightful textures.
For 2 servings
Prepare Chicken: Pat the chicken breast dry with paper towels. Season generously on both sides with salt and black pepper. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until an internal temperature of 165°F (74°C) is reached. Remove from heat, let rest for 5 minutes, then slice against the grain into bite-sized pieces.
Make Dressing: In a small bowl, whisk together the remaining 2 tablespoons of extra virgin olive oil, apple cider vinegar, Dijon mustard, honey (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well emulsified. Taste and adjust seasoning as needed.
Prep Produce: Wash and thoroughly dry the mixed greens. Core and thinly slice the apple. If you're not assembling immediately, toss the apple slices with a tiny bit of lemon juice to prevent browning. Thinly slice the red onion.
Toast Pecans (Optional but Recommended): In a dry skillet over medium-low heat, toast the chopped pecans for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them. Let cool.
Assemble Salad Base: Divide the mixed greens evenly between two serving plates or bowls.
Layer Ingredients: Arrange the sliced cooked chicken, thinly sliced apple, red onion, toasted pecans, and dried cranberries (if using) artfully over the bed of greens.
Dress and Serve: Drizzle the prepared apple cider vinaigrette over each salad just before serving. Toss gently if desired, or serve the dressing on the side for individual preference.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Prevent Apple Browning: To keep apple slices from browning if prepping ahead, toss them lightly with a teaspoon of lemon juice or a splash of orange juice immediately after slicing.
- 2Chicken Prep Convenience: For a quicker meal, use leftover cooked chicken, pre-cooked grilled chicken strips, or shredded rotisserie chicken.
- 3Make-Ahead Dressing: The apple cider vinaigrette can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Whisk well before serving to re-emulsify.
- 4Enhance Nut Flavor: Don't skip toasting the pecans! This simple step significantly enhances their nutty flavor and crunch, adding depth to the salad's texture.
Adapt it for your goals.
Protein Swap
Replace chicken with grilled salmon, pan-seared halloumi cheese, or roasted chickpeas for a vegetarian option. For a vegan version, omit chicken and add more chickpeas or a plant-based protein.
Fruit & Nut MixFruit & Nut Mix
Experiment with different apples (Granny Smith for more tartness), sliced pears, walnuts, or candied pecans for varied sweetness and crunch. Dried cherries or golden raisins can also replace cranberries.
Cheese AdditionCheese Addition
Crumble some goat cheese, feta, or blue cheese over the salad for a creamy, tangy, or pungent flavor boost that complements the sweet and savory elements.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides high-quality lean protein essential for muscle repair, satiety, and overall body function, helping you feel full and energized.
Fiber-Packed Goodness
Apples, mixed greens, and pecans contribute dietary fiber, aiding digestion, promoting gut health, and helping to regulate blood sugar levels, contributing to sustained energy.
Vitamins & Antioxidants
This salad is loaded with essential vitamins (like Vitamin K from greens, Vitamin C from apples) and antioxidants that support immune health and protect cells from damage caused by free radicals.
Frequently asked questions
It's best to assemble and dress the salad just before serving to prevent the greens from wilting and the apples from browning. However, you can prep all components (cook chicken, make dressing, slice veggies) and store them separately in airtight containers in the refrigerator for up to 2-3 days.
