This particular salad is a pretty well-covered concept. Chicken, apples, greens. We’ve all seen it or heard of it, but rarely do we actually make it and enjoy the wonder of such a simple dish. Salads are egregiously underrated, a phenomenon I suspect stems from a) there being no heat involved, and b) the perception that salad=rabbit food. Also, salads at restaurants are usually pretty terrible, so we shun them even at home.
Bear with me while I champion the salad. Salads need not be boring, or flavorless, or a punishment. In fact, a fresh, crisp salad with a flavorful dressing paired with a couple fried eggs or a simple vegetable soup is FANTASTIC. I was a salad-hater once. But I found the light. And you should too.
This salad is light, refreshing, crunchy, and perfect for a summer lunch. Don’t shy away from the dressing. We all know olive oil is great for you.
Chicken, Apple, and Pesto salad
(I made it for one, but I’m scaling up the recipe for 3-4 servings)
- A couple handfuls of spinach
- A couple handfuls of arugula
- 1 large apple, diced
- 1/2-3/4 cup leftover chicken, roughly chopped
- A handful of toasted walnuts, roughly chopped
- 2 tbsp of pesto (any kind will do, though I’m partial to cilantro or parsley based ones. Here’s one I made from spring ramps and green onions)
- 1/4 cup olive oil
- 3 tbsp of lemon juice
- 1/2 tsp apple cider vinegar (optional, but I like the way it plays off the apples)
1. In a large bowl assemble the salad ingredients. In a separate container combine the dressing ingredients and then pour over the salad.
2. Serve yourself a bowl, fry an egg, and let summer wrap you in its arms.