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.
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.
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.