Chicken and Apple Salad with Orange-Mustard Vinaigrette

Name: Chicken and Apple Salad with Orange-Mustard Vinaigrette
Prep time: 15 min
Yield: Serves 4
Ingredients: 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

1 Review

ADD YOUR REVIEW

Chicken and Apple Salad with Orange-Mustard Vinaigrette

Photo: Iain Bagwell; Styling: Victoria Cox

Prep Time

15 Mins

Bake Time

5 Mins

Yield

Serves 4

Ingredients

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

Step 1

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.

Step 2

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.

Step 3

Arrange greens on four dinner plates. Drizzle with reserved 1/4 cup vinaigrette. Top with chicken mixture. Sprinkle with nuts and serve.

Ratings & Reviews