Arugula Salad with Chicken, Pecans and Apples
with apple cider vinaigrette
This warm entree salad highlights late fall / winter flavors like apples and pecans. 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.
Smarts: If you have leftover apple cider, simmer it with some cinnamon sticks for a warm after-dinner drink.
Tags
Ingredients
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 Apples:
- 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)
Nutrition Facts
Amount Per Serving
Calories
330
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% Daily Value
Total Fat
20g
30%
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Saturated Fat
3g
14%
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Trans Fat
0g
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Cholesterol
70mg
23%
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Sodium
409mg
17%
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Total Carbohydrate
15g
5%
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Dietary Fiber
3g
11%
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Sugars
11g
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Protein
25g
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Prep
- Shallots - Dice. (Can be done up to 5 days ahead)
- 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)
- 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)
- 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)
- Apples - Slice.
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Make
- Remove chicken from marinade (discard marinade) and season with some salt and pepper.
- 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.
- Transfer chicken to a cutting board and slice as soon as it is cool enough to handle.
- 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!
Nutrition Facts
Amount Per Serving
Calories
330
Just a moment...
% Daily Value
Total Fat
20g
30%
Just a moment...
Saturated Fat
3g
14%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
70mg
23%
Just a moment...
Sodium
409mg
17%
Just a moment...
Total Carbohydrate
15g
5%
Just a moment...
Dietary Fiber
3g
11%
Just a moment...
Sugars
11g
Just a moment...
Protein
25g
Just a moment...
Reviews
Ratings
24 reviews
I ended up with too much barley and not enough dressing. But the flavors were delicious. I’d definitely make it again, playing with the recipe a bit.
0 HelpfulLovely! Added extra salt and chopped chicken bite sized before marinating. Toasted pecans with maple syrup and cayenne. Had shredded parm in the fridge so used that. Seemed so simple but was terrific.
0 Helpful