Save There's something about November that makes me crave salads you'd normally dismiss as summer food. Last year, I had a rotisserie chicken sitting in the fridge and a couple of Honeycrisp apples that were getting soft on the counter—nothing seemed to call for them together until I tossed them into a bowl with some pecans and greens, then drizzled everything with a quick apple cider vinegar dressing. The tanginess woke up every ingredient, and suddenly this wasn't a guilt-conscious leftover situation anymore; it was exactly what I wanted to eat while watching the trees turn bare outside.
I made this for a lunch gathering on a cold Saturday, and what surprised me was how the guests kept coming back for seconds, even though it was "just a salad." The combination of warm spices in the dressing meeting the crisp, cool apples somehow felt comforting rather than light. One friend asked if I'd added bacon, which made me laugh—no bacon needed when you have this much flavor happening already.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): Use a quality rotisserie chicken or your own roasted bird; the chicken provides protein that transforms this from a side into a complete meal.
- Crisp apples like Honeycrisp or Gala (2), cored and sliced: Don't use mealy apples—you need the snap and sweetness to contrast with the sharp vinegar dressing.
- Mixed salad greens (4 cups): A blend of arugula, spinach, and romaine gives you different textures and keeps things interesting.
- Celery, thinly sliced (1/2 cup): This often gets overlooked but adds essential crunch and a clean, fresh note that rounds out the salad.
- Pecans, roughly chopped (1/2 cup): Toast them lightly in a dry pan first if you want deeper flavor, though raw works beautifully too.
- Dried cranberries (1/4 cup): They provide chewy sweetness that plays nicely against the tart dressing and tender chicken.
- Red onion, thinly sliced (1/4 small): A little goes a long way; slice it thin so it doesn't overpower the other delicate flavors.
- Crumbled feta cheese (1/4 cup, optional): If you include it, the tanginess adds another dimension that echoes the apple cider vinegar.
- Apple cider vinegar (1/4 cup): This is the soul of the dressing—look for one that's slightly cloudy and flavorful, not the ultra-refined kind.
- Extra virgin olive oil (2 tablespoons): Good oil matters here since it's doing the work of carrying flavor.
- Dijon mustard (1 tablespoon): It emulsifies the dressing and adds a sophisticated sharpness that keeps everything from tasting one-note.
- Honey or maple syrup (1 tablespoon): Just enough to balance the acid and bring out the natural sweetness of the apples.
- Sea salt and freshly ground black pepper (1/2 teaspoon and 1/4 teaspoon): Season to your taste; you might find you want a touch more of both.
Instructions
- Make the dressing first:
- Pour the apple cider vinegar into a small bowl or jar, then whisk in the olive oil until it starts to emulsify—you'll see the color lighten slightly and become more cohesive. Add the Dijon mustard, honey, salt, and pepper, then taste and adjust; you want it bright and a little sharp, not mellow.
- Build your salad base:
- Pile your greens into a large bowl and scatter everything else on top—the chicken, apple slices, celery, pecans, cranberries, red onion, and feta if you're using it. Don't dress it yet; sometimes I like to let people see all the components before everything gets coated.
- Bring it all together:
- Pour the dressing over the salad and toss with your hands or salad tongs until every piece of green is glistening and the ingredients are distributed evenly. You'll feel when it's right—when the dressing clings to the leaves instead of pooling at the bottom.
- Serve immediately:
- Get it to the table or into a bowl while everything is still crisp and cold, with maybe a few extra pecans scattered on top for people who love that nutty crunch as much as I do.
Save My mom always said a good salad is where you know the person who made it—where you can taste decisions, not just a recipe. Making this for the first time, I realized she meant something specific: it's the moment you taste it and think, oh, they know what they're doing.
Why This Combination Works
On the surface, it's just fruit and greens and protein, but the real magic happens when you understand the tension between sweet and tart, tender and crunchy, warm and cool. The apple cider vinegar in the dressing echoes the sweetness of the apples and dried cranberries, so nothing feels out of place—everything speaks the same flavor language. The mustard and feta add umami depth that prevents the whole thing from feeling too light or summery, which is exactly why this salad works in November and December when you need something that feels substantial.
How to Make It Your Own
I've learned that salads are incredibly forgiving once you understand the bones of them. You can swap pecans for walnuts or almonds without changing the character of the dish—just make sure you're using something toasted and flavorful. If you want to make it dairy-free, skip the feta or use a plant-based cheese; the salad stands on its own. For a warm version, I've even tossed the greens with hot dressing and served it with warm roasted chicken instead of cold, and it transforms into something cozy and entirely different.
Serving and Pairing
This salad is hearty enough to stand alone as lunch or dinner, but I love serving it alongside crusty bread and a glass of crisp Riesling or hard cider. It's also the kind of salad that travels well if you keep the dressing separate—I've brought it to potlucks and picnics, and it always comes home with an empty bowl. The proportions feed four as a main course, but it stretches easily if you add more greens and serve it with something substantial on the side.
- If you're making it for a crowd, double the dressing recipe rather than doubling everything else—the greens will wilt under too much weight.
- Add the dressing just before serving, then toss everything one more time at the table so people see the finished salad come together.
- Store any leftover undressed salad in the fridge for the next day, but only if you want a slightly softer version; it won't have the same crispness by morning.
Save This salad taught me that the best meals are the ones you make without overthinking, where good ingredients and a confident hand with seasoning do the heavy lifting. It's the kind of recipe worth keeping close during the cold months.
Recipe FAQ
- → Can I use other nuts besides pecans?
Yes, walnuts or almonds work well as substitutes, providing a similar crunchy texture and nutty flavor.
- → Is it possible to make this without dairy?
Omit the feta cheese or replace it with a plant-based alternative to keep the dish dairy-free without sacrificing flavor.
- → What type of apples are best for this salad?
Honeycrisp or Gala apples are ideal for their crispness and balance of sweetness and tartness.
- → Can leftover cooked chicken be used?
Absolutely, shredded or diced leftover chicken breast is perfect and saves preparation time.
- → How should the dressing be stored if not used immediately?
Store the apple cider dressing in an airtight container in the refrigerator for up to three days. Shake well before use.