Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Arugula Salad with Chicken, Pecans, and Brie
with apple cider vinaigrette

Active: 35 Total: 55

We first featured this warm entree salad in 2017. Filled with crisp apples, toasted pecans, and creamy brie, it's a bright, fresh bridge between winter and spring.



Arugula Salad with Chicken, Pecans and Brie:
  • 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
  • Cheese, brie - 6 oz , cubed or sliced
  • Apples, any variety - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Arugula - 8 oz (sub any mixed greens)
Apple Cider Vinaigrette and Marinade:
  • Shallots - 1 clove , diced
  • Vinegar, apple cider - 1/4 cup
  • Mustard, Dijon - 1 Tbsp
  • Maple syrup - 1 Tbsp
  • Oil, olive - 1/4 cup


  1. 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)

  2. 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)

  3. 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)

  4. Brie / Apples - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.

  2. 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.

  3. Transfer chicken to a cutting board and slice as soon as it is cool enough to handle.

  4. Assemble salads by setting out a bed of arugula and topping it with chicken, pecans, apples, and brie. Add remaining half of apple cider vinaigrette until the salad is dressed to your liking. Enjoy!



0 reviews