Apple Harvest Salad
Prep time
Cook time
Total time
This is a beautiful, healthy salad with crispy, ripe apples, tender, juicy chicken, red onion, celery, blue cheese, nuts and cranberries, tossed with baby greens and a delightful maple, apple cider, dressing! Easy enough for a weeknight dinner, elegant enough for company! Makes 2 entree salads or 4 side salads.
Author: Ruth Guerri
Recipe type: Salad
Serves: 2-4
Ingredients
Dressing
- 2 Tbs of pure maple syrup
- 2 Tbs of apple cider vinegar
- 2 tsp of Dijon mustard
- 4 Tbs of olive oil
- 1 tsp of kosher salt
- ¼ tsp of freshly ground black pepper
Salad
- 2 small boneless, skinless chicken breasts, cooked and cut into bite sized pieces
- 5 oz of baby greens or spring mix lettuce
- 2 small apples, cored and sliced or diced
- ⅓ cup of celery, chopped
- ⅓ cup of cranberries
- ⅓ cup of red onion, thinly sliced
- ½ cup of blue cheese
- ⅓ cup of pistachios or pecans, toasted
Instructions
- Start by adding all dressing ingredients to a small jar with a lid and shake well.
- Add the salad greens, apples, celery, cranberries, and red onion to a large salad bowl, drizzle in about ½ of the dressing and toss well. Arrange the chicken, blue cheese and nuts on top and drizzle on a little more dressing. Serve any remaining dressing on the side, enjoy!
Notes
You can use rotisserie chicken if you like or just bake your chicken breasts, place them on a foil lined baking pan, drizzle on a little olive oil and season with salt, pepper and garlic powder, preheat the oven to 450 degrees, bake for 10 minutes, flip and bake for 10 more minutes. To toast nuts, just add them to a dry skillet or small pan and cook for 5 minutes over medium heat or until they become fragrant.
