Chicken and Apple Salad recipe
Elevate your lunchtime routine with this vibrant Chicken and Apple Salad. Combining tender roasted chicken with crisp Gala apples, crunchy walnuts, and shredded aged cheddar, this dish is a perfect balance of savory and sweet flavors.
A tangy homemade dressing with dijon mustard, honey, and sherry vinegar adds depth to each bite, while escarole and endive provide a refreshing crunch. It’s a salad that satisfies without feeling heavy, making it ideal for any season.
Serve with a slice of multigrain bread to soak up every last drop of that delicious dressing, and enjoy a wholesome, hearty meal that’s both simple and sophisticated.
Chicken and Apple Salad Ingredients
Chicken Breasts, Skin-On
The foundation of this dish, roasted to golden perfection, adding rich flavor and tender protein to each bite.
Gala Apples
Crisp and naturally sweet, these apples bring a refreshing crunch, balancing the savory notes of the chicken and dressing.
Aged Cheddar Cheese
Shredded and sprinkled throughout, it offers a sharp, creamy contrast that enhances the depth of flavors.
Sherry Vinegar & Dijon Mustard
A duo that forms the base of the tangy dressing, adding a vibrant, zesty kick that ties the salad together beautifully.
Walnuts
Crunchy and nutty, these add a satisfying texture and a touch of warmth that complements the fresh ingredients.
Escarole & Endive
Their slightly bitter edge adds balance, bringing a refreshing, leafy bite that rounds out the salad.
Recipe Tips
1) Perfecting the Chicken: Achieving a beautifully golden, crispy skin is key for this recipe. Searing the skin-side down in a hot, ovenproof skillet locks in moisture while delivering that desired crunch. Make sure to use medium-high heat to get a deep golden color before transferring to the oven. Don’t flip the chicken during roasting—this allows the meat to cook evenly without drying out, and the residual heat keeps the meat juicy while resting. Letting the chicken rest before slicing helps to retain all those flavorful juices, ensuring each bite is tender.
2) Dressing Consistency: The vinaigrette ties the salad together, so taking time to create a well-emulsified dressing is crucial. Gradually whisking in the oil while blending with the mustard and honey ensures a creamy texture that clings to every piece of apple and lettuce. Using sherry vinegar gives the dressing a more complex, nutty flavor, but red wine vinegar can offer a brighter, tangier twist. Taste as you go and adjust for sweetness or acidity with a little extra honey or vinegar.
3) Balancing Sweet and Crunchy Elements: For a truly satisfying salad, the balance of textures is essential. Thinly slice the Gala apples to ensure they blend seamlessly with the greens while retaining their crisp bite. Chopped walnuts add a rich, earthy crunch that complements the sweetness of the apples and the sharpness of the cheddar. If you want to take the crunch up a notch, toast the walnuts lightly before adding them to the salad. It deepens their flavor and pairs beautifully with the sharp cheese and tender chicken.
What to Serve with Chicken and Apple Salad
1) Multigrain Bread: A slice of warm multigrain bread is the perfect partner for this salad. It adds heartiness without being heavy, allowing you to soak up the remaining dressing on your plate. The nutty flavor of the bread pairs well with the salad’s fresh crunch and creamy cheese, making it an ideal side.
2) Butternut Squash Soup: A light, velvety soup like butternut squash complements the freshness of this salad, adding warmth to the meal without overwhelming the flavors. Its natural sweetness and smooth texture balance out the crisp apples and rich cheddar, making for a cozy and satisfying pairing, especially in cooler months.
3) Crispy Roasted Potatoes: For a more substantial meal, serve this salad with a side of crispy roasted potatoes. Season them with rosemary and garlic for added flavor, and their warm, crisp exterior contrasts nicely with the fresh salad. They make a perfect side that adds a bit more filling substance to the dish without overshadowing it.
FAQ
1) Can I use boneless, skinless chicken breasts instead?
Yes, you can substitute with boneless, skinless chicken breasts, but note that they may cook faster and won’t offer the same crispy skin. Adjust the cooking time to avoid drying out the meat, and consider adding extra seasoning for more flavor.
2) What other apples can I use besides Gala?
Honeycrisp or Fuji apples are great alternatives, as they share the sweet, crisp qualities of Gala. Granny Smith apples can also work well if you prefer a more tart flavor to balance the salad’s richness.
3) Can I make this salad ahead of time?
The salad is best when assembled fresh, but you can prepare the components ahead. Roast the chicken and make the dressing up to a day in advance. Slice the apples and mix the salad just before serving to prevent browning and maintain freshness.
4) What can I use instead of escarole or endive?
If you can’t find escarole or endive, mixed greens like arugula, romaine, or even baby spinach are good substitutes. Arugula adds a peppery bite, while romaine offers a more neutral crunch, keeping the salad balanced and refreshing.
Chicken and Apple Salad
Ingredients
- 2 skin-on bone-in chicken breasts (approximately 2 pounds)
- 1/3 cup plus 1 tablespoon vegetable oil divided
- 1 teaspoon honey
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon plus 1 teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 2 Gala apples
- 1/2 cup chopped walnuts
- 1 small head escarole torn into pieces
- 2 heads Belgian endive trimmed, halved lengthwise, and thinly sliced
- 4 ounces aged cheddar cheese shredded (about 1 cup)
- Multigrain bread for serving (optional)
Instructions
- Preheat the oven to 375°F. Lightly season the chicken breasts with 1 teaspoon of kosher salt and a dash of freshly ground black pepper. In a large, oven-safe skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Place the chicken in the skillet, skin-side down, and cook until the skin becomes golden brown, approximately 5 minutes. Transfer the skillet to the preheated oven, keeping the chicken skin-side down, and roast until a thermometer inserted into the thickest part reads 165°F, about 25 minutes. Once cooked, place the chicken on a cutting board and allow it to rest for 5 minutes.
- To prepare the dressing, whisk together the sherry vinegar, Dijon mustard, and honey in a large mixing bowl. Slowly pour in the remaining 1/3 cup of vegetable oil, whisking continuously until the mixture is emulsified and smooth.
- Remove the roasted chicken from the bone and slice it into pieces. Thinly slice the Gala apples and combine them with the dressing, chopped walnuts, escarole, and endive in the bowl. Season the mixture with salt and pepper to taste. Gently toss the ingredients until evenly coated. Arrange the sliced chicken over the salad and sprinkle the shredded aged cheddar on top. Serve with a side of multigrain bread if desired.
