Arugula Salad with Chicken, Pecans, and Apples
with apple cider vinaigrette
We first featured this warm entree salad in 2017. Filled with crisp apples and toasted pecans, it's a bright, fresh bridge between winter and spring.
Ingredients
- Chicken breasts, boneless and skinless - 1 lb , halved
- Apple Cider Vinaigrette and Marinade (ingredients listed separately) - 1/4 cup + 1/4 cup
- Pecan halves - 1/3 cup
- Apples, any variety - 1 , sliced
- Oil, cooking - 1 Tbsp
- Arugula - 8 oz (sub any mixed greens)
- Shallots - 1 clove , diced
- Vinegar, apple cider - 1/4 cup
- Mustard, Dijon - 1 Tbsp
- Maple syrup - 1 Tbsp
- Oil, olive - 1/4 cup
Prep
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Make vinaigrette / marinade - Dice shallots. Combine shallots, vinegar, mustard, and maple syrup. Slowly add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Marinate chicken- Halve chicken breasts. Combine with half the vinaigrette / marinade (reserve the other half) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
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Pecans - You can leave them raw for the salad or, if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)
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Apples - Slice.
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Make
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Remove chicken from marinade (discard marinade) and season with some salt and pepper.
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Heat a skillet with cooking oil over medium heat. Add chicken and sear on both sides until chicken is cooked through, 6 to 7 minutes total.
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Transfer chicken to a cutting board and slice as soon as it is cool enough to handle.
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Assemble salads by setting out a bed of arugula and topping it with chicken, pecans, and apples. Add remaining half of apple cider vinaigrette until the salad is dressed to your liking. Enjoy!
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