Easy Winter Chicken Salad with Arugula, Apple, and Cranberries

Today I am sharing a delicious recipe for an easy winter chicken salad with arugula, apple, and cranberries that I think you are going to love!  It features juicy chicken, peppery arugula, sweet fennel, crispy apple, nuts, dried fruit and a lemony vinaigrette that brings everything together. This is a salad that you can serve as a main course—it is healthy, substantial, and very flavorful.

Ingredients for this easy winter chicken salad with arugula, apple, and cranberries

• Homemade lemon vinaigrette
• Chicken 
• Arugula
• Fennel 
• Apple
• Shallot
• Cranberries
• Pistachio nuts

The chicken

• For juicy pan-seared chicken, cut the chicken in 1″ pieces and let it sit in the marinade for at least 3-4 hours
• Use a large skillet and allow it to get very hot before adding the chicken. A heavy-bottom pan is a good choice
• Add the chicken pieces and cook undisturbed for about 6 minutes or until the bottoms gets lightly golden brown
• Flip the chicken and cook for 3-4 more minutes

If you do not have the time to cook the chicken, you can use some rotisserie chicken, or any leftover grilled chicken you might have.

The Salad & the Vinaigrette – Make-Ahead Tips 

• The lemon vinaigrette can be made ahead of time: Combine everything in a jar, shake well, and reserve at room temperature until ready to use
• The fennel and the shallots can also be sliced ahead of time and refrigerated until needed
• If you do not like arugula, you can use your favorite mixed salad greens
• Instead of the apple you can use a firm pear, sliced thinly
• Pistachio nuts go so well with the cranberries, but any nut and dry fruit combination you prefer will be fine

This winter salad is so flavorful on its own, but adding a lean protein like chicken makes it even more substantial. It is a perfect weeknight meal!

Easy Winter Chicken Salad with Arugula, Apple and Cranberries

 

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A delicious winter salad that can be served as a main course

Author: Marilena Leavitt

Recipe type: Main Course

Cuisine: Mediterranean

Serves: 4

Ingredients

• For the chicken:
• 
  
• 1 TBSP. lemon zest
• 3 TBSP. lemon juice
• 3 med. garlic cloves, minced
• ¼ cup extra virgin olive oil
• 2 tsp. dried Greek oregano
• 1 tsp. dried spearmint
• 1 tsp. sea salt
• ½ tsp. freshly ground black pepper
• 3 small chicken breasts or thighs, boneless and skinless (no more than 1.5 lbs.)
• 
  
• For the arugula salad:
• 
  
• 4 packed cups arugula, washed and dried
• 1 small fennel bulb, cored & shaved on a mandoline (or very thinly sliced)
• 1 small green apple, cored & thinly sliced
• ½ small shallot (or, ¼ red onion), thinly sliced, (optional)
• ¼ cup extra-virgin olive oil
• 1 tsp. lemon zest
• 1 TBSP. lemon juice
• ½ tsp. salt
• — freshly ground pepper
• 2 TBSP. dried cranberries
• 2 TBSP. pistachio nuts

Instructions

1. For the chicken:
   
2. Zest a small lemon over a medium bowl, making sure not to grate any of the pith. Add the juice of the lemon. Mince the garlic (or grate it with a microplane) and add it to the bowl. Next, add the olive oil, oregano, spearmint, salt and pepper. Whisk together all the ingredients to combine. Reserve one-third of your marinade (to brush over the cooked chicken) and set it aside.
3. Cut the chicken into 1" pieces. Place the pieces into the bowl and mix well to coat the chicken with the marinade. (Alternatively, you can mix everything in a large, zip-lock-style bag; tossing regularly). Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Place a large skillet over medium-high heat and allow it to get hot before adding the chicken. Remove the chicken from the marinade and add it to the skillet. Cook undisturbed for about 6 minutes on the first side, flip it and cook it for for 3-4 more minutes on the other side. You can use an instant-read thermometer to check--the temperature should read 160° F (The temperature will continue to rise to 165° F while the chicken rests.) Brush some of the reserved marinade on the hot chicken and remove to a bowl. Cover loosely with foil and let it rest for 5-6 minutes while you assemble the salad.
5. For the salad:
6. Combine the arugula, shaved fennel, green apple and shallot in a large salad bowl. In a small jar with a lid, mix the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper. Shake the dressing until smooth and creamy.
7. Dip a leaf of arugula into the dressing and taste. Adjust any of the seasonings if necessary. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad the way you like it.
8. Add the cooked chicken and top with the cranberries and pistachio nuts. Toss gently and serve.

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