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This recipe uses leftover chicken from Two Roast Chickens, which makes enough chicken for four satisfying and filling meals for the week. Get all of the recipes and read more in Two Chickens, Four(ish) Meals.
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RECIPE: Chopped Chicken Salad With Pears, Cranberries, and Nuts
- Yield: Serves 4
Description
An easy lunch that you might want again for dinner, this fall-inspired salad combines tender chicken with sweet pears, tart cranberries, and crunchy nuts, all brought together with a bright apple cider vinaigrette.
Ingredients
Units
Scale
The apple cider vinaigrette
- 1/4 cup apple cider vinegar
- 2 Tbsps minced shallot
- 2 tsps honey
- 1 tsp Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
The salad
Instructions
- Add all of the vinaigrette ingredients in a Mason jar, secure the lid, and vigorously shake for 30 seconds to emulsify. Taste and adjust as needed. If you like it more acidic, add more vinegar; add more oil if you prefer it less acidic. It should be balanced yet bright.
- Place the greens in a large bowl, drizzle with desired amount of vinaigrette, and toss to coat.
- Top with chicken, cranberries, sliced pear, nuts, and cheese, if using.
Notes
- Storing the vinaigrette: You can put extra dressing in the fridge for up to a week.
- Fruit options: Try different seasonal fruits like sliced apples or pomegranate seeds for variety.
- Cheese choices: Goat cheese, feta, blue cheese, or sharp Cheddar all work beautifully in this salad. Use whatever you have!
