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

Recipe by MyRecipes September 2015


Credit: Jonny Valiant; Styling: Kate Parisian

Recipe Summary test

25 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

440 calories; fat 21g; saturated fat 3g; protein 37g; carbohydrates 29g; fiber 13g; cholesterol 91mg; sodium 426mg.