Chicken and Apple Salad with Orange-Mustard Vinaigrette

Prep Time

15 Mins

Bake Time

5 Mins

Ingredients

• 1/2 cup pecan halves
• 3 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 2 teaspoons grainy mustard
• 2 teaspoons honey
• 2 tablespoons minced shallot
• 1/2 cup olive oil
• 1 teaspoon salt
• 4 cups chopped or sliced cooked skinless, boneless chicken, from a rotisserie bird
• 2 Granny Smith apples, cored and chopped or sliced
• 10 cup mixed salad greens

Nutritional Information

• Calories 636
 
• Fat 41g
 
• Satfat 6g
• Protein 47g
 
• Carbohydrate 23g
 
• Fiber 6g
 
• Cholesterol 119mg
 
• Sodium 765mg

How to Make It

Step 1

Preheat oven to 350ºF. Spread pecans on a baking sheet and toast, shaking sheet once or twice, until nuts are fragrant, about 5 minutes. Transfer to a plate to cool.

Step 2

Whisk together orange juice, vinegar, mustard, honey, shallot, olive oil and salt in a large bowl until well combined. Remove 1/4 cup vinaigrette. Add chicken and apples to bowl with remaining vinaigrette and toss.

Step 3

Arrange greens on four dinner plates. Drizzle with reserved 1/4 cup vinaigrette. Top with chicken mixture. Sprinkle with nuts and serve.