Celebrate autumn's apple season with this delicious and substantial salad. We call for the thick-sliced, smoked chicken now available in the meat department of supermarkets. Of course, you can always use smoked turkey from the deli counter instead. If you like a more pronounced sweet-and-sour flavor, use another teaspoon of vinegar.

Recipe by Food & Wine January 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 350°. Toast the walnuts until golden brown, about 8 minutes. Let cool.

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  • In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.

  • In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.

  • In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.

  • Menu Suggestions: Hot garlic bread, served either plain or with a little Parmesan cheese, goes well with all the flavors here.

  • Wine Recommendation: This substantial fall salad, with its hearty flavors, will taste great with a Beaujolais or, for something off the beaten path, a fruity pinotage from South Africa. In either case, chill the bottle for fifteen minutes or so before serving.

Source

Quick From Scratch Chicken

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