Using leftover roasted chicken from Monday, this seasonal salad with apples, pecans and brie comes together in a flash. A warm apple vinaigrette adds a sweet, tart finish.
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)
In a small saucepan, combine shallots, cider and vinegar. Bring to a simmer over medium-high heat and simmer until reduced to about half, 5 to 8 minutes. Remove from heat and whisk in olive oil and mustard. Season with salt and pepper.
Reheat chicken briefly in the microwave just to take the chill off.
Toss arugula with chicken, pecans, apples and brie. Top with warm apple cider vinaigrette just before serving. Enjoy!
This was amazing, and came together so fast with the leftover chicken. We ended up making this for lunch on a snow day and it was such a nice cold weather salad. I put cheese in salads a lot, but never thought to use brie, and it was a fantastic addition with the chicken, apples, and pecans.