Fuji Apple Chicken Salad (Printable Version)
Sweet apples, crunchy pecans, tender chicken, and spring greens with a bright champagne vinaigrette.
# Ingredients:
→ Salad Base
01 -
2 Fuji apples, thinly sliced or 1 to 2 cups apple chips
02 -
8 cups spring greens
03 -
1 cup cooked chicken breast, cubed or shredded
04 -
½ cup pecans
05 -
1 tablespoon brown sugar
06 -
½ cup grape tomatoes, sliced
07 -
⅓ cup gorgonzola cheese, crumbled
08 -
Pickled onions, for serving
09 -
Sea salt, to taste
10 -
Freshly ground black pepper, to taste
→ Creamy Champagne Vinaigrette
11 -
¼ cup champagne vinegar
12 -
1 garlic clove, minced
13 -
1 tablespoon heavy cream
14 -
2 teaspoons Dijon mustard
15 -
2 teaspoons honey
16 -
Pinch of sea salt
17 -
Pinch of freshly ground black pepper
18 -
½ cup extra virgin olive oil
# Steps:
01 -
Preheat oven to 110°C. Arrange thinly sliced Fuji apples in a single layer on a baking sheet. Bake for 1 hour, flip the slices, then continue to bake for 1 more hour until crisp. Let cool. Store at room temperature until needed.
02 -
Heat pecans in a nonstick pan over medium heat. Sprinkle with brown sugar, stirring constantly as the nuts toast and sugar melts. Cook for 2–3 minutes until fragrant and golden. Transfer to parchment to cool. Chop if desired.
03 -
Whisk together champagne vinegar, minced garlic, heavy cream, Dijon mustard, honey, salt, and pepper. Gradually stream in olive oil while whisking until emulsified. Refrigerate if preparing in advance and whisk before serving.
04 -
In a large bowl, toss spring greens with a pinch of salt and pepper. Add chicken, apple chips, caramelized pecans, gorgonzola, grape tomatoes, and pickled onions. Drizzle with vinaigrette, toss gently to combine, and serve immediately.
# Notes:
01 -
Prepare apple chips and toasted pecans up to several days ahead; store in airtight containers.