Here’s a great salad that is perfect for the holidays and winter months: mixed greens tossed with chicken, candied pecans, dried cranberries, crisp apple, tangy blue cheese and a honey-dijon vinaigrette. It’s beautiful, festive and delicious!
For the greens, I used a bag of mixed baby spring greens that included romaine, oak leaf, chard, arugula, frisee and radicchio, and half of a bag of mixed greens that included chopped butter lettuce and radicchio. Also, I didn’t chop the lettuce leaves because I was in a hurry. Next time, I’ll do the chopped version. I found candied pecans at Trader Joe’s. Enjoy!
Winter Chopped Salad
-recipe from Seriously Simple Holidays by Diane Rossen Worthington
Serves 6 as a first course or 8 as a main course (I think it really serves much more than that!)
1 Tablespoon dijon mustard
3 Tablespoons apple cider vinegar
1 Tablespoon honey
1/2 cup olive oil
Salt & freshly ground black pepper
1 head radicchio, cored and finely chopped (the red lettuce)
2 heads romaine lettuce, light green and white leaves only, finely chopped
1 1/4 pounds cooked chicken breasts, skin & bones removed and cut into 1-inch dice (about 3 cups)
1 Fuji, Gala, or Pink Lady apple, peeled, cored and cut into 1/4-inch dice
1 cup dried cranberries
1 cup candied pecans or walnuts, coarsely chopped
1 cup crumbled blue or fresh goat cheese
Freshly ground black pepper (optional)
Make the dressing: in a small bowl, whisk together the mustard, vinegar, honey, olive oil, and salt and pepper to taste. Taste and adjust seasonings.
Place the radicchio, romaine, chicken, apple, cranberries, nuts and cheese in a large salad bowl.
Pour the dressing over the salad and toss to coat. Sprinkle with pepper (if desired) and serve.
Make the dressing up to 2 days ahead, cover, and keep at room temperature. Whisk well before using. Make the salad up to 4 hours ahead, cover, and refrigerate. Toss with dressing right before serving.
The Clever Cook Could:
* Substitute 3 cups diced cooked turkey for the chicken
* Add 6 strips of bacon, fried until crisp and crumbled.
* Omit the chicken and serve the salad as a first course
* If you’re not a fan of chopped salad, tear the leaves into bite-size pieces instead of finely chopping them.