Save to Pinterest There's something about November that makes me crave salads again, which sounds backward until you taste one like this. I'd pulled out a rotisserie chicken from the fridge on a particularly cold afternoon, staring at the remnants wondering what wouldn't feel heavy, and my hand went straight for the apples sitting in a bowl on the counter. The combination of sweet, tart, and that unexpected crunch from toasted pecans felt like the exact thing the season was asking for, and somehow it became the salad I make whenever winter threatens to turn everything beige.
I made this for a lunch with my sister last January, and she kept asking if the chicken was from some fancy deli because the whole thing had that effortless elegance that comes from good ingredients in the right proportions. What I didn't tell her was that half the ingredients came from what I already had scattered around the kitchen, and the other half took exactly one quick trip to the market. She's made it three times since, mostly to prove to herself that she could pull together something that confident on a weeknight.
Ingredients
- Cooked chicken breast (2 cups, shredded or diced): Rotisserie works beautifully here, or use any leftover roasted chicken you have on hand—the dressing will do the heavy lifting on flavor, so don't stress about perfection.
- Crisp apples (2, cored and sliced): Honeycrisp or Gala stay firm and don't go mealy, which matters when you're tossing them around; toss them with a tiny squeeze of lemon juice if you're prepping ahead to keep them bright.
- Mixed salad greens (4 cups): Use whatever combination you have—arugula brings a peppery bite, spinach adds earthiness, romaine gives you structure.
- Celery (1/2 cup, thinly sliced): This is your textural anchor; it stays crisp longer than you'd expect and carries the dressing beautifully.
- Pecans (1/2 cup, roughly chopped): Toast them yourself if you have five minutes, but honestly, raw ones work too—they soften slightly when they hit the dressing.
- Dried cranberries (1/4 cup): They plump up slightly from the moisture in the salad, adding these little bursts of sweetness that balance the vinegar.
- Red onion (1/4 small, thinly sliced): A quarter is all you need; it's peppery and sharp, so thin slices mean you taste it without it taking over.
- Feta cheese (1/4 cup, crumbled, optional): Skip it if dairy isn't in your plan, but it adds a salty creaminess that catches the dressing and makes the whole thing feel more composed.
- Apple cider vinegar (1/4 cup): This is the backbone—it's tart without being harsh, and it sings when it meets the honey.
- Extra virgin olive oil (2 tablespoons): Use something you actually like drinking, because that flavor matters here.
- Dijon mustard (1 tablespoon): It emulsifies the dressing and adds a subtle mustard warmth that apple cider loves.
- Honey or maple syrup (1 tablespoon): Maple syrup leans into the autumn feeling more, but honey is brighter if that's what you're after.
- Sea salt and freshly ground black pepper (1/2 teaspoon and 1/4 teaspoon): Don't skip the fresh pepper; pre-ground loses all its personality.
Instructions
- Make the dressing first:
- Whisk apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper together in a small bowl or jar until it looks emulsified and the color deepens slightly. Taste it straight from a spoon—it should make your mouth water a little, sharp and sweet at once.
- Build your greens:
- Pour your salad greens into a large bowl and give them space; they're the foundation, so don't pack them in. Add the chicken, apple slices, celery, pecans, cranberries, red onion, and feta if you're using it, tossing everything together gently so nothing gets bruised.
- Dress and toss:
- Drizzle the dressing over the salad and toss with salad tongs or two spoons, moving slowly and deliberately so every leaf gets coated without everything turning to mush. You want the dressing to glisten on everything, not pool at the bottom.
- Serve right away:
- This salad is best eaten immediately, when the greens are still crisp and the apples haven't softened into the background. If you want to make it ahead, keep the dressing separate and toss just before eating.
Save to Pinterest There was a moment last winter when I served this to someone who said they didn't usually eat salad in cold months, and watching them taste it, their face just softened—like they'd remembered something good about the season they'd forgotten. That's when I realized this salad wasn't just practical leftovers dressed up; it was actually its own kind of comfort.
Why This Salad Works in Winter
Most winter salads feel like an obligation, something you eat because you're supposed to eat vegetables, not because you actually want to. This one is different because the dressing is warm and assertive, the apples taste brighter against the cold, and the pecans bring a richness that makes it feel substantial enough for lunch or a light dinner. The chicken keeps it from feeling like something meant to be a side dish, and the whole thing comes together so fast that you don't have time to talk yourself out of it.
Variations That Actually Work
I've swapped the pecans for toasted walnuts or even almonds, and the salad absolutely holds up—it's flexible that way. Sometimes I add a small handful of thinly sliced fennel when I have it, or swap half the greens for fresh spinach if that's what's in the house. The dressing is sturdy enough to carry variations, so don't feel locked into the exact combination.
Pairing and Storage Thoughts
This salad feels at home next to a crisp Riesling or a cold hard cider, something with enough personality to stand up to the apple cider in the dressing. If you need to make it ahead, keep the dressing separate and store the salad components in separate containers—the greens in one, the harder vegetables and chicken in another—so you can toss it together fresh when you're ready to eat. It won't keep overnight without getting soggy, so treat it as a same-day project.
- Toast your pecans in a dry pan for two minutes if you have the time; it wakes up their flavor in a way that feels like a small kindness to yourself.
- Double the dressing if you love it, because you'll find yourself drizzling extra onto seconds.
- A small shaving of sharp cheddar tastes unexpected but right if you want to move away from feta.
Save to Pinterest Make this salad when you want something that tastes like intention without requiring much effort, or when you need to turn Sunday's chicken into something that feels like Tuesday's celebration. It's the kind of dish that reminds you why you like eating things that are fresh and bright, even when the world outside is cold and dim.
Recipe FAQs
- → Can I use different nuts instead of pecans?
Yes, walnuts or almonds can be swapped in to maintain the crunchy texture and complement the flavors.
- → Is the salad suitable for a dairy-free diet?
Omit the feta cheese or replace it with a plant-based alternative to keep the salad dairy-free.
- → What type of apples work best in this salad?
Honeycrisp or Gala apples are ideal for their sweetness and crispness, balancing the savory elements well.
- → Can I prepare the dressing in advance?
Yes, the apple cider dressing can be made ahead and stored in the refrigerator for up to 3 days.
- → What wine pairs well with this salad?
A crisp Riesling or a hard cider pairs nicely, enhancing the salad's fresh and tangy notes.