• February 15, 2014

I don’t know about you, but after Valentine’s Day and all the sugar rush that is involved, a good salad is what I want. And after the particularly extravagant holiday my family just had, we might be eating salad for the next month.

I’ve mentioned before my strange relationship with salads and how I pick one and then eat it everyday until I’m sick of it.

Well, this is my current obsession. I just love all the textures and flavors in this salad and I don’t know if I’ll get sick of it anytime soon. Which is good, because I sure could use more salad in my life.

Most of the rest of my family are pretty much ranch people. For salads, for dipping pizza and anything else unhealthy. But I love a good vinaigrette. And they’re best when you whip them up yourself.

Pecan, Chicken and Green Apple Salad

Yield: 4-6 servings, depending on size


  • 1 head romaine lettuce
  • 2 cups cooked and shredded chicken
  • 1/4 cup chopped pecans
  • 1/4 cup shredded sharp cheddar cheese
  • 1 granny smith apple, cut into small chunks
  • Balsamic Vinaigrette (recipe below)


  1. Toss all ingredients, besides dressing, together in a bowl.
  2. Pour about 3 tablespoons of dressing over top and toss salad again.
  3. Serve with more dressing on the side, if you so desire.

Balsamic Vinaigrette


  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon sugar


  1. Combine all ingredients in a bowl and whisk together until combined. You'll need to mix again before serving.
  2. If you want a smoother dressing that doesn't separate, combine all ingredients except the oil in your blender or food processor. Slowly add the oil in a steady stream while the blender or processor is on.

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