Pin It There's something about November that makes me crave salads that don't feel like salads. I was standing in my kitchen on a grey afternoon, staring at leftover rotisserie chicken and a bowl of apples from the farmers market, when it hit me: what if I stopped fighting the season and leaned into it instead? This salad came together almost by accident that day, but it became the thing I make whenever the weather turns and I need something that feels both light and substantial at the same time.
I made this for a lunch gathering with friends who were all complaining about feeling tired and heavy from heavy winter meals, and watching them actually finish their bowls and ask for the dressing recipe felt like quiet victory. One friend even texted me later saying she'd made it three times that week, which is the highest compliment anyone can give a recipe.
Ingredients
- Cooked chicken breast: Shredded or diced, 2 cups - use rotisserie for zero effort, or roast your own if you want the kitchen to smell incredible.
- Crisp apples: 2 medium (Honeycrisp or Gala work beautifully) - slice them just before assembling so they don't brown and turn mealy.
- Mixed salad greens: 4 cups (arugula, spinach, romaine, or whatever looks fresh) - the peppery ones add character.
- Celery: 1/2 cup thinly sliced - it gives you that satisfying crunch that keeps every bite interesting.
- Pecans: 1/2 cup roughly chopped - toast them lightly in a dry pan if you have 2 minutes, it changes everything.
- Dried cranberries: 1/4 cup - they're tart and sweet and hold their texture unlike some dried fruits.
- Red onion: 1/4 small onion thinly sliced - don't skip this, it's the secret backbone of the whole thing.
- Feta cheese: 1/4 cup crumbled (optional but honestly recommended) - adds a salty counterpoint that makes the apples sing.
- Apple cider vinegar: 1/4 cup for the dressing - use real apple cider vinegar, not white vinegar, you'll taste the difference.
- Extra virgin olive oil: 2 tablespoons - good quality matters here since it's doing the heavy lifting.
- Dijon mustard: 1 tablespoon - acts as an emulsifier and adds subtle depth you won't quite be able to name.
- Honey or maple syrup: 1 tablespoon - just enough sweetness to balance the vinegar's punch.
- Sea salt: 1/2 teaspoon - taste as you go, you might want more depending on your greens.
- Freshly ground black pepper: 1/4 teaspoon - grind it yourself if you can, it makes a noticeable difference.
Instructions
- Make the dressing while you have focus:
- Whisk apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl or jar until everything is combined and looks slightly glossy. Taste it and adjust to your preference—this dressing is forgiving and actually tastes better if you let it sit for a few minutes before using it.
- Build your salad bowl:
- Toss your greens into a large bowl, then add the chicken, apple slices, celery, pecans, cranberries, red onion, and feta if you're using it. At this point it looks like chaos, which is exactly right.
- Dress and serve:
- Drizzle the dressing over everything and toss gently with salad tongs or two spoons, making sure the greens get coated without bruising them. Serve immediately with an extra handful of pecans on top if you're feeling generous, or a little more feta if the mood strikes.
Pin It The moment I realized this salad had staying power was when my partner, who is usually a 'just give me the protein' kind of person, actually asked if we could have it again the next day. It became our go-to thing for those weird afternoons when nobody wants lunch but everybody's pretending they're not hungry.
The Apple Question
The type of apple you choose matters more than you'd think. Honeycrisp apples are almost too crisp and sweet, which is perfect if you like that bright pop of flavor, but Gala apples are a touch more subtle and hold their shape better. Granny Smith if you want tartness that plays against the dressing, or even Pink Lady if you're feeling adventurous and want something in between.
Leftover Chicken, Elevated
I used to throw rotisserie chicken into random dishes like I was being punished, but this salad gave me permission to actually think about it as an ingredient worth featuring. The warm, savory chicken against cool crisp apples and that tangy dressing creates a texture and flavor contrast that feels more intentional than it sounds. Even if you're using plain boiled chicken or yesterday's roasted breast, it works beautifully here.
Building Flavor Layers
What makes this salad more interesting than just throwing ingredients together is the way each component has a different job. The pecans add richness and texture, the cranberries bring concentrated sweetness, the red onion cuts through everything with a bright sharpness, and the feta sits underneath it all adding umami and salt. The dressing isn't trying to be fancy—it's just balancing acidity and sweetness and letting everything else be itself. This is also a salad that actually tastes better with a little time, which is unusual for something this simple.
- Make it in the morning and eat it for lunch if you're meal prepping, just keep the dressing separate until you're ready.
- If pecans aren't your thing, walnuts and almonds are equally good, or even toasted sunflower seeds if you want to go nut-free.
- The celery is optional if you really hate it, but it adds a watery crispness that balances the richness of the nuts and cheese.
Pin It This salad taught me that sometimes the best recipes aren't the complicated ones—they're the ones that let good ingredients speak for themselves. Make it, and make it again when you need something that feels like home.
Recipe Questions & Answers
- → Can I use other nuts instead of pecans?
Yes, walnuts or almonds work well as substitutes, providing a similar crunch and flavor profile.
- → What type of apples are best for this salad?
Crisp varieties like Honeycrisp or Gala add sweetness and a refreshing texture that balances the savory elements.
- → Is it possible to make the salad dairy-free?
Absolutely, simply omit the feta cheese or replace it with a plant-based alternative to keep it dairy-free.
- → How should I store leftovers?
Keep the salad and dressing separate in airtight containers in the refrigerator, combining just before serving to maintain freshness.
- → What drinks pair nicely with this salad?
A crisp chilled Riesling or a hard cider complements the tangy dressing and savory chicken beautifully.