Fuji Apple Salad with Chicken
The Fuji Apple Salad with Chicken combines the crunch of fresh veggies with sweet apple slices and the savory goodness of chicken. It’s a vibrant, robust salad that fits any occasion—from potlucks to cozy family dinners.
Equipment
- Baking sheet
- Whisk
- non-stick pan
- salad bowl
- airtight container
Ingredients
- To whip up this delectable Fuji Apple Salad gather the following ingredients:
- - 2 Fuji apples thinly sliced (or substitute with 1 to 2 cups of apple chips)
- - ½ cup pecans
- - 1 tablespoon brown sugar
- - Pickled onions for serving
- - 1 cup cooked and cubed or shredded chicken breast
- - 8 cups spring greens
- - ½ cup sliced grape tomatoes
- - ⅓ cup crumbled Gorgonzola cheese
- - Salt and pepper to taste
- - New Addition: ½ teaspoon cinnamon for extra warmth
- - New Addition: ¼ cup dried cranberries for a touch of tartness
Creamy Champagne Vinaigrette:
- - ¼ cup champagne vinegar
- - 1 garlic clove minced
- - 1 tablespoon heavy cream
- - 2 teaspoons Dijon mustard
- - 2 teaspoons honey
- - Pinch of salt and pepper
- - ½ cup extra virgin olive oil
Instructions
Step 1: Prepare the Apple Chips
- Preheat your oven to 225 degrees F (about 107 degrees C). While it's warming up, grab those Fuji apples and thinly slice them into rounds. Lay the slices in a single layer on a baking sheet lined with parchment paper. Pop them in the oven and let them bake for one hour. After an hour, flip the slices over and continue to bake for another hour. Once they’re done, allow these delightful apple chips to cool at room temperature in an airtight container or a resealable bag.
Step 2: Toast the Pecans
- Next up, let’s get those pecans perfectly toasted. Place a nonstick pan over medium heat and toss in the pecans. Add the brown sugar and stir constantly to avoid burning. Watch closely as the pecans turn golden brown and the sugar melts into a sweet sticky coating. This should take about 2 to 3 minutes. Once they’re toasted to your liking, remove them from the heat and spread them onto a sheet of parchment paper to cool. You can leave them whole or chop them into smaller pieces, depending on your preference.
Step 3: Mix the Salad
- Taking a spacious salad bowl, add the spring greens and sprinkle a generous pinch of salt and pepper over them. Now, let’s make this dish pop! Top with your chopped chicken, crispy apple chips, those beautiful toasted pecans, sliced grape tomatoes, and, of course, the crumbled Gorgonzola cheese.
Step 4: Whisk up the Creamy Champagne Vinaigrette
- In a medium mixing bowl, whisk together the champagne vinegar, minced garlic, heavy cream, Dijon mustard, honey, and a pinch of salt and pepper. This creates the base of your vinaigrette. While whisking, slowly drizzle in the extra virgin olive oil until everything is beautifully emulsified. You can adjust seasoning to your liking.
Step 5: Toss and Serve
- Finally, drizzle that creamy vinaigrette over the salad. Give it a good toss to ensure everything is coated evenly. Serve right away, or refrigerate it for a while if you want the flavors to meld together further.
Notes
- Slice Accurately: For crispy apple chips, ensure your apple slices are even. This helps in achieving consistent cooking.
- Chill the Chicken: If using leftover chicken, try chilling it in the fridge beforehand. Cold chicken adds a refreshing touch.
- Experiment with Greens: While spring greens are delightful, feel free to mix in other greens like spinach or arugula for added flavor.
- Adjust Sweetness: If you like it sweeter, don’t be shy—add more honey to the vinaigrette.
- Make Ahead: Prepare the apple chips and pecans a day before for a quicker assembly when you're ready to serve.
Nutrition
Calories: 320kcal
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