Chicken and Arugula Salad with Apples, Avocados, and Walnuts

Staff Writer
Chicken and Arugula Salad with Apples, Avocados, and Walnuts
Cooking Confidential with Gail Monaghan

This hearty salad is great for lunch or dinner, says Chef Gail Monaghan, who hosts "Cooking Confidential with Gail Monaghan," for the "Wall Street Journal' digital channel.

“Chicken and luscious avocado are enhanced by crunchy celery, piquant arugula, flavorful walnuts, and a walnut-mustard vinaigrette,” she says.

For maximum flavor, be sure all the salad ingredients are at room temperature.

Click here to see 10 Amazing Chicken and Avocado Recipes

8
Servings
521
Calories Per Serving
Deliver Ingredients

Ingredients

For the Vinaigrette

  • 5 Tablespoons cider vinegar (if unavailable, you can substitute red wine vinegar)
  • 2 Tablespoons grainy mustard
  • 1 Cup extra virgin olive oil
  • 3 Tablespoons walnut oil
  • Sea salt and pepper, to taste
  • Few drops of hot sauce

For the Salad

  • 1 Pound baby arugula, washed and dried
  • 1 1/2 Cup thinly sliced celery
  • 1 Cup coarsely chopped walnuts, toasted
  • 2 avocados, ripe and still firm
  • 3 Granny Smith apples

Directions

For the Vinaigrette

Put the vinegar into a small bowl and whisk in the mustard and then the olive and walnut oils to form an emulsion. Stir in salt, pepper, and hot sauce to taste. Set the dressing aside.

For the Salad

Place the chicken, lettuce, celery, and walnuts in a large salad bowl. When ready to serve the salad, peel and core the apples and cut them into the thinnest possible wedges. Add them to the salad, along with just enough dressing to coat the ingredients, and toss well.

Peel the avocados. Cut them in half and remove the seeds.  Cut lengthwise into 1/4 inch slices. Cut the slices in half horizontally and add the pieces to the salad. Toss gently keeping the avocado pieces intact. Adjust salt and pepper and serve.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
50g
76%
Sugar
8g
N/A
Saturated Fat
6g
31%
Protein
5g
11%
Carbs
19g
6%
Vitamin A
79µg
9%
Vitamin B6
0.3mg
14.6%
Vitamin C
14mg
24%
Vitamin E
5mg
27%
Vitamin K
98µg
100%
Calcium
129mg
13%
Fiber
8g
31%
Folate (food)
119µg
N/A
Folate equivalent (total)
117µg
29%
Iron
2mg
11%
Magnesium
73mg
18%
Monounsaturated
27g
N/A
Niacin (B3)
1mg
7%
Phosphorus
125mg
18%
Polyunsaturated
14g
N/A
Potassium
668mg
19%
Riboflavin (B2)
0.2mg
9.8%
Sodium
586mg
24%
Thiamin (B1)
0.1mg
8.8%
Zinc
1mg
8%

Around the Web