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

Active: 35 Total: 35

This warm entree salad highlights late fall / winter flavors like apples, pecans and brie. The dish is topped with a sweet- tart vinaigrette made from apple cider for an extra special finish.
Smarts: If you have leftover apple cider, simmer it with some cinnamon sticks for a warm after-dinner drink. 



Apple Cider Vinaigrette and Marinade:
  • Shallots - 1 clove , diced
  • Apple cider - 3/4 cup
  • Vinegar, apple cider - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Mustard, Dijon - 2 tsp
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)


  1. Shallots - Dice. (Can be done up to 5 days ahead)

  2. Make vinaigrette / marinade - Combine shallots, cider and vinegar in a small saucepan. Bring to a simmer over medium-high heat and simmer until reduced by about 1/3, 5 to 8 minutes. Remove from heat and whisk in olive oil and mustard. Season with some salt and pepper. Let cool completely before marinating chicken. (Can be done up to 5 days ahead)

  3. Marinate chicken- Halve chicken breasts. Combine with half the vinaigrette / marinade (reserve the other half) and tenderize with a fork. Marinate for 20 minutes and up to a day. (Can be done 1 day ahead)

  4. 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)

  5. Brie / Apples - Prep as directed.

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

  2. Heat a skillet with cooking oil over medium-high heat. Add chicken and sear on both sides until chicken is cooked through, 5 to 6 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!



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