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This fuji apple chicken salad is my go-to when I want something fresh, crunchy, and a little bit sweet. It is inspired by the original Panera favorite and comes together with crisp apples, toasty pecans, tangy pickled onions, and a creamy champagne vinaigrette that ties it all together beautifully.
When I first tasted this at Panera I had to try making it at home. Now it is my favorite lunch for a special treat on a Sunday afternoon or an easy dinner for family movie night.
Ingredients
- Fuji apples: Thinly sliced for the best crispness or use apple chips for extra crunch. Pick firm apples with smooth skin.
- Pecans: Give the salad a toasty nutty bite. Fresh pecans taste best so check the package date.
- Brown sugar: Adds a caramel note to the pecans when toasting
- Pickled onions: For a tangy kick and bright color. Use homemade or high-quality store-bought.
- Chicken breast: Use cooked chicken chilled or room temp. Rotisserie works well if you are short on time.
- Spring greens: Choose a tender blend for a light base. Look for greens with vibrant color and minimal wilting.
- Grape tomatoes: Sliced in half for juicy pops of flavor. Choose tomatoes that feel heavy for their size.
- Gorgonzola cheese: Creamy and tangy for that signature touch. Buy crumbled for easy sprinkling.
- Salt and pepper: To season everything perfectly
- Champagne vinegar: For a brighter zing than red or white vinegar. Choose one with a crisp taste and mild aroma.
- Garlic clove: Adds sharpness to the vinaigrette. Use fresh garlic for best results.
- Heavy cream: Makes the vinaigrette creamy without being heavy. Look for real cream not half and half.
- Dijon mustard: Brings mild heat. Buy a smooth dijon for easy mixing.
- Honey: Softens the acidity and rounds out the flavors. Local honey is extra nice if you have it.
- Extra virgin olive oil: Gives body and richness to the dressing. Go for a fruity oil you like the taste of.
Step-by-Step Instructions
- Make the Apple Chips:
- Thinly slice fresh fuji apples and place the slices in a single layer on a baking sheet lined with parchment paper. Bake at two hundred twenty five degrees Fahrenheit for one hour. Flip the slices and bake for another hour until dried and crisp. Store them at room temperature if making ahead.
- Toast the Pecans:
- Heat a nonstick pan over medium heat and add the pecans. Sprinkle with brown sugar and toss constantly as the sugar melts and coats the nuts. Cook for two to three minutes until the pecans are fragrant and glossy. Cool the pecans on parchment paper then roughly chop if you like smaller pieces.
- Prepare the Creamy Champagne Vinaigrette:
- In a medium bowl whisk together champagne vinegar minced garlic heavy cream dijon mustard honey and a pinch each of salt and pepper. Slowly drizzle in the extra virgin olive oil while whisking to form a creamy dressing. Taste and adjust seasoning if needed.
- Toss the Greens:
- Place spring greens in a large bowl. Sprinkle with salt and pepper. Toss gently to season all the leaves.
- Assemble the Salad:
- Arrange the dressed greens in shallow bowls. Top with cubes or shreds of chicken crispy apple chips toasted pecans pickled onions sliced grape tomatoes and crumbled gorgonzola cheese. Drizzle generously with the vinaigrette.
- Serve and Enjoy:
- Toss the salad just before serving making sure every bite is coated with a bit of dressing and includes a mix of all those tasty components.
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I absolutely love the apple chips in this salad. They remind me of baking apples as a kid the kitchen would always smell amazing and now my family looks forward to the crunchy sweet finish they bring.
Storage Tips
If you want to prep ahead store each salad component separately. Apple chips and toasted pecans will stay crisp in an airtight bag or container for several days. Keep the vinaigrette in a jar in the refrigerator and shake before using. The greens and chicken are best eaten within two days for maximum freshness.
Ingredient Substitutions
No fuji apples Use honeycrisp or gala for a similar sweetness. If you do not have gorgonzola try goat cheese or feta for a creamy salty hit. Swap pecans for walnuts or almonds if those are what you have.
Serving Suggestions
This salad is hearty enough as a stand-alone meal but I love pairing it with a side of crusty whole grain bread or a bowl of fresh soup for a cozy lunch or dinner. For a dinner party serve it pre-tossed on a big platter so everyone can take what they like.
Cultural and Historical Context
This recipe is a modern twist on classic American deli salads that combine fruit nuts and cheese. The inspiration comes from Panera Bread’s ever popular salad menu where seasonal fruits meet creamy cheeses and crisp greens. It is a great example of how fresh American flavors come together simply and beautifully.
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Recipe FAQs
- → How do I make apple chips for this dish?
Thinly slice fuji apples and bake at a low temperature, flipping halfway, until dried and crisp.
- → What is the best way to toast candied pecans?
Gently heat pecans with brown sugar in a skillet, stirring often, until sugar melts and pecans are toasty.
- → Can I use rotisserie chicken?
Yes, using rotisserie chicken saves time and still provides great texture and flavor in the salad.
- → How is the champagne vinaigrette prepared?
Whisk together vinegar, garlic, cream, mustard, honey, and oil until emulsified and creamy.
- → What greens pair well in this mix?
Spring greens offer a tender base, but baby spinach or arugula also pair nicely with the toppings.