Apple Pecan Chicken Salad is a great combo of flavors, textures and colors! It is a perfect main dish salad or a side salad without the chicken.
Last week I shared with you one of my favorite salads I get at a Provo, Utah restaurant I visit on my frequent trips there to see my kids. I fixed it for dinner several times in the last few weeks. The last time I served it my daughter, Tessa, who is home for a little bit this summer informed me that although she liked the Tri Tip Steak Salad her favorite Cubby’s salad was their apple pecan chicken salad.
So of course I had to oblige and figure out a copycat version of her favorite salad. Like the Tri Tip Steak Salad this salad is a great combination of flavors, textures and colors!
How to Make Apple Pecan Chicken Salad
This salad uses a combo of apples, grapes, cheddar cheese, sugared pecans, chicken and a mustard vinaigrette. I put it all over a nice bed of spring greens and some spinach.
And then drizzle it with some mustard vinaigrette
I grilled some chicken specifically for the salad. I just let the chicken sit it some olive oil, salt and lemon juice for an hour or so and then grilled it but it would be perfect with any leftover chicken you might have!
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Cubby’s Apple Pecan Chicken Salad
- 1 green apple diced
- 1 C red grapes cut in half
- 1/2 C sugared pecans
- 1/2 C grated Cheddar Cheese
- 2 C chicken diced
- spring greens and spinach
- 1/2 C white vinegar
- 1 Tbsp honey
- 2 tsp dijon mustard
- 1 1/2 tsp salt
- 2 tsp minced garlic
- 1/2 C olive oil
- 1/2 C vegetable oil
- dash of red pepper flakes
- In a small bowl combine all ingredients. Stir until combined
- Chill until ready to serve.
- Assemble salad and top with vinaigrette