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Endive, Apple and Chicken Salad

Photo: Jonny Valiant; Styling: Kate Parisian

Hands-on time 25 mins
Total time 45 mins

Serves 4

This main dish chicken salad features the fresh flavors of apple slices, fresh Belgian endive, and a light mustard dressing. 


  • 2 boneless, skinless chicken breast halves
  • Salt and pepper
  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 3 heads Belgian endive, halved lengthwise, cut crosswise into 1/2-inch-thick pieces
  • 1 cup torn romaine lettuce leaves
  • 1 small eating apple, halved, stemmed, cored and thinly sliced
  • 1/4 cup toasted sliced almonds

Nutrition Information

  • calories 440
  • fat 21 g
  • satfat 3 g
  • protein 37 g
  • carbohydrate 29 g
  • fiber 13 g
  • cholesterol 91 mg
  • sodium 426 mg

How to Make It

  1. Season chicken on both sides with salt and pepper. Place in a small skillet and pour in cider. Cover and cook over medium heat until chicken is cooked through, about 20 minutes. Remove chicken to a shallow bowl. Increase heat to high and bring cider to a boil. Cook until thick, syrupy and reduced to about 1 Tbsp., about 6 minutes (watch carefully, as it can burn quickly). Pour over chicken. Allow to cool completely.

  2. Combine vinegar, lemon juice, mustard, 1/2 tsp. salt and 1/8 tsp. pepper in a large salad bowl. Whisk until salt has dissolved, then slowly drizzle in both oils while whisking. Whisk until blended and thickened.

  3. Just before serving, cut chicken into 1-inch cubes. Add to bowl with dressing along with any juices that have accumulated in bowl. Add endive, romaine, apple and almonds. Toss well. Season with salt and pepper.