Autumn Chicken Salad with Apples and Warm Spices
A comforting chicken salad featuring crisp Honeycrisp apples, tender shredded chicken, a warm cinnamon-honey vinaigrette, and crunchy nuts.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced leftover roasted or boiled works well
- 2 pieces firm apples (Honeycrisp or Fuji), thinly sliced use other apples if preferred
- 1/2 cup mixed nuts, roughly chopped optional for crunch (walnuts, pecans, or almonds)
- 4 cups lettuce, washed and torn into bite-sized pieces mixed greens or romaine
Dressing
- 1 teaspoon ground cinnamon for the dressing
- 2 tablespoons honey to balance the spices
- 2 tablespoons olive oil for the dressing
- 1 tablespoon apple cider vinegar adds brightness
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Core and thinly slice the apples. Set them aside in a bowl to prevent browning for a few minutes.
- Heat a frying pan over medium heat and add a splash of olive oil.
- Add the shredded or diced chicken and cook until warmed through and lightly browned, about 5–7 minutes. Season with a pinch of salt and pepper. Remove from heat.
- In a large mixing bowl, combine the torn lettuce, sliced apples, warmed chicken, and chopped nuts.
- In a small bowl, whisk together honey, olive oil, apple cider vinegar, cinnamon, and a pinch of salt and pepper until emulsified.
- Pour the dressing over the salad and gently toss to coat, making sure the cinnamon distributes evenly.
- Serve immediately on plates or bowls. Garnish with extra nuts if desired.
Notes
Don’t overdress the salad — add half the dressing first, taste, then add more if needed. Leftovers should be stored in an airtight container in the fridge and eaten within 24 hours.