Chicken and Apple Salad Recipe

Name: Chicken and Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skin-on, bone-in chicken breasts (about 2 pounds); Kosher salt and freshly ground pepper; 1/3 cup plus 1 tablespoon vegetable oil; 2 tablespoons sherry vinegar or red wine vinegar; 1 tablespoon plus 1 teaspoon dijon mustard; 1 teaspoon honey; 2 Gala apples; 1/2 cup chopped walnuts; 1 small head escarole, torn into pieces; 2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced; 4 ounces aged cheddar cheese, shredded (about 1 cup); Multigrain bread, for serving (optional)

Servings: persons

2 skin-on, bone-in chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
1/3 cup plus 1 tablespoon vegetable oil
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon plus 1 teaspoon dijon mustard
1 teaspoon honey
2 Gala apples
1/2 cup chopped walnuts
1 small head escarole, torn into pieces
2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced
4 ounces aged cheddar cheese, shredded (about 1 cup)
Multigrain bread, for serving (optional)

1
Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste.
2
Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat.
3
Add the chicken, skin-side down, and cook until golden, about 5 minutes.
4
Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes.
5
Transfer to a cutting board and let rest 5 minutes.
6
Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl.
7
Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
8
Remove the chicken from the bone; slice.
9
Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper.
10
Toss the salad and top with the chicken and cheese.
11
Serve with bread.
12
Per serving: Calories 754; Fat 53 g (Saturated 12 g); Cholesterol 149 mg; Sodium 910 mg; Carbohydrate 19 g; Fiber 8 g; Protein 54 g
13
Photograph by Justin Walker

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 skin-on, bone-in chicken breasts (about 2 pounds), Kosher salt and freshly ground pepper, 1/3 cup plus 1 tablespoon vegetable oil, 2 tablespoons sherry vinegar or red wine vinegar, and more.

Yes, Chicken and Apple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken and Apple Salad

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