Chicken and Apple Salad with Orange-Mustard Vinaigrette
Photo: Iain Bagwell; Styling: Victoria Cox
1/2 cup pecan halves
3 tablespoons orange juice
2 tablespoons white wine vinegar
2 teaspoons grainy mustard
2 teaspoons honey
2 tablespoons minced shallot
1/2 cup olive oil
1 teaspoon salt
4 cups chopped or sliced cooked skinless, boneless chicken, from a rotisserie bird
2 Granny Smith apples, cored and chopped or sliced
10 cup mixed salad greens
How to Make It
Preheat oven to 350ºF. Spread pecans on a baking sheet and toast, shaking sheet once or twice, until nuts are fragrant, about 5 minutes. Transfer to a plate to cool.
Whisk together orange juice, vinegar, mustard, honey, shallot, olive oil and salt in a large bowl until well combined. Remove 1/4 cup vinaigrette. Add chicken and apples to bowl with remaining vinaigrette and toss.
Arrange greens on four dinner plates. Drizzle with reserved 1/4 cup vinaigrette. Top with chicken mixture. Sprinkle with nuts and serve.