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Apple, Arugula Chicken Salad

With apples in season, we try to incorporate them into as many dishes as possible. Pairing apples and pecans with arugula/ micro-greens that are easy to find in the fall and winter is a can't miss. We added chicken and goat cheese for a few extra calories, but this can work as a side salad, too. Keeping with the theme, we dress it with a Dijon mustard and apple cider vinaigrette.



Ingredients (Serves 2)

4 oz cooked chicken, shredded, chopped or chunks

1/2 apple - sliced thin (leaving the peel on is optional)

handful of pecans

4 oz Arugula

2 oz microgreens

Optional: Blue Cheese, Goat Cheese, Gorgonzola

Optional: Fresh Tarragon, chives

Optional: Pear, Walnuts




Dressing

1/4 cup Olive Oil

2 Tbsp Apple Cider Vinegar

1 Tbsp Dijon Mustard

1/2 Tsp Honey

Salt, Black Pepper

1/2 Shallot diced (optional)


Dressing Steps: Add the mustard, vinegar, honey, shallots, salt and black pepper, then whisk while adding olive oil. Or shake/blend everything in a shaker/blender.


Steps

Shred or chop the chicken and set in a mixing bowl. Add the rest of the ingredients while adding small amounts of dressing while tossing. Top with black pepper.



Reminder to Check out our main salads page: https://www.lemonpantry.com/salads



Other Pairings/Combinations with this dressing

Light, Leafy greens: Romaine, Spinach, Mixed Greens, Cabbage

Peppery Greens: Arugula, Frise, Microgreens

Veggies: Fennel, Asparagus, Mushroom, Broccoli, Avocado, Beans, Lentils, Brussels Sprouts Legumes: Lentils, Fava Beans, White Beans

Cheese: Goat, Feta, Blue, Parmesan

Protein: Chicken, Tuna Steak, Salmon, Scallop, Shrimp

Fruits & Nuts: Pear, Pine Nuts

Herbs: Tarragon, Parsley, Dill, Mint, Chives




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