Description
A cozy and crunchy salad featuring roasted chicken, toasted cashews, fresh apple slices, and a maple-mustard dressing, perfect for autumn.
Ingredients
- 3 cups roasted, shredded chicken breast
- 6 cups mixed salad greens (or chopped romaine and kale)
- 1 large apple, thinly sliced (Honeycrisp or Gala work well)
- 1 cup toasted cashews, roughly chopped
- 1/2 cup dried cranberries or pomegranate seeds
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta or goat cheese
- Optional: 1 cup roasted butternut squash cubes
- 3 tbsp extra-virgin olive oil (for dressing)
- 2 tbsp apple cider vinegar (for dressing)
- 1 tbsp pure maple syrup (for dressing)
- 1 tsp Dijon mustard (for dressing)
- Salt and freshly ground black pepper to taste (for dressing)
Instructions
- Prep the chicken and produce: Warm the chicken slightly if cold from the fridge. Core and thinly slice the apple.
- Toast the cashews: In a dry skillet over medium heat, toast the cashews for 3-5 minutes until fragrant and golden.
- Make the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, and Dijon in a small bowl. Season with salt and pepper.
- Assemble the salad: In a large bowl, combine the greens, chicken, apple, onion, cranberries, and cashews. Drizzle with dressing and toss gently.
- Serve: Divide among plates and add roasted squash if using.
Notes
Use room-temperature chicken for the best texture. Toss apple slices in lemon juice to prevent browning if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American